Cranberry-Stuffed Beef Tenderloin |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.Carolyn Cope, Allston, Maryland Ingredients:
1 cup fresh or frozen cranberries, thawed |
1/4 cup dry red wine or beef broth |
2 shallots, chopped |
1 tablespoon butter |
1 beef tenderloin roast (4 pounds) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cranberry wine sauce: |
2 shallots, chopped |
2 tablespoons butter, divided |
3/4 cup cranberry juice |
3/4 cup dry red wine or beef broth |
1/2 cup beef broth |
1/2 teaspoon minced fresh thyme |
Directions:
1. In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan.
4. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
5. Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef. Yield: 12 servings (1 cup sauce).
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