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
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
Cals
441Carbs
2% DVFat
18% DVFiber
4% DVIron
21% DVIngredients
- 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
Instructions
- 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
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!
