| Ingredients: |
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1 |
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whole beef tenderloin roast (4-5 lbs) |
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2 |
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Tablespoons chopped fresh thyme |
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1/3 |
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cup balsamic vinegar |
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3 |
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Tablespoons finely chopped shallots |
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1 |
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can (16 oz) whole berry cranberry sauce |
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Instructions: |
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1. |
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Heat oven to 425°F. Combine thyme and 1 tablespoon pepper; reserve 1 teaspoon seasoning for sauce. Press remaining seasoning onto beef. |
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2. |
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Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. |
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3. |
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Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) |
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4. |
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Combine vinegar and shallots in small saucepan; simmer 3 minutes. Stir in cranberry sauce; simmer and stir 6 minutes. Add reserved seasoning and 1/4 teaspoon salt. Carve roast; season with salt. Serve with sauce. |
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Makes 8-10 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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