CRANBERRY-STUFFED BEEF TENDERLOIN
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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., 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., 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., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., 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.
Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.
TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE
Provided by Annie Denn
Categories Beef Berry Cheese Quick & Easy Blue Cheese Cranberry Rosemary Beef Tenderloin Port Winter Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
- Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.
BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA
Make and share this Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola recipe from Food.com.
Provided by Kathy
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
- Sprinkle steaks with salt and pepper. Grill steaks.
- Spoon sauce over steaks, top with gorgonzola.
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FRESH CRANBERRY RELISH RECIPE FOR BEEF TENDERLOIN ROAST
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5/5 (10)Total Time 1 hrCategory DinnerCalories 627 per serving
- For the beef: Remove tenderloin from the fridge 30 minutes before cooking. Heat oven to 450°F.
- Make a paste with the Chinese 5 Spice powder, garlic, and 3 tablespoons of olive oil and set aside.
- Rub salt all over tenderloin. Heat a large, oven-proof sauté pan on medium-high heat, add the remaining 2 tablespoons of olive oil. Cook the tenderloin, turning until each side is a rich brown, 1 to 2 minutes per side.
- Transfer the entire pan to the oven and roast for 15 minutes for medium-rare, internal temperature should be 120°F to 125°F on a meat thermometer. When tenderloin is done remove it to a cutting board and tent with foil. Let it rest for 15 minutes.
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- 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 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
- Remove Roast when meat thermometer registers 135°F for medium rare; 145°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° to 15°F to reach 145°F for medium rare; 160°F for medium.)
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