Beef Tenderloins with Cranberry Sauce
I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. —Steven Jonas, Pierre, South Dakota
Ingredients
- 4 beef tenderloin steaks (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- sauce:
- 1 pound frozen cranberries, thawed
- 1-1/2 cups dry red wine
- 1/2 cup packed brown sugar
- 1/2 cup balsamic vinegar
- 2 fresh rosemary sprigs
- 1 tablespoon lemon juice
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
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1Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan.
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2Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
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3Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly.
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4Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.
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