Beef Tenderloin with Cranberry Sauce - Certified Hereford Beef

Beef Tenderloin with Cranberry Sauce

This fool-proof Certified Hereford Beef tenderloin is easy to make. The cranberry sauce adds a nice kick of flavor. This recipe should be on your holiday line-up for a delicious dinner!

Cook Time 60M
Protein 26G
Servings 8
Beef Tenderloin with Cranberry Sauce

Helpful Hereford Tips

Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.

Nutritional Information




1% DV


21% DV


3% DV


20% DV


1 whole Certified Hereford Beef tenderloin roast (about 4 to 5 pounds)

2 tablespoons chopped fresh thyme

1 tablespoon pepper

1/3 cup balsamic vinegar

3 tablespoons finely chopped shallots

1 can (16 ounces) whole berry cranberry sauce

1/4 teaspoon salt


  • Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.

  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. 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.

  • Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  • Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.

  • Carve Roast into slices; serve with sauce.

About Tenderloin Roast

The most tender beef roast. Lean with a mild flavor.

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