Beef Tenderloin with Cranberry Balsamic Wine Sauce

1 Center Cut Beef Tenderloin Roast (2 pounds)
1 Tbsp Tuscan Herb Olive Oil
Salt and Pepper (to taste)
3 Tbsp butter (divided)
1/3 Cup minced shallots
1 garlic clove (minced)
1/2 Cup Traditional Balsamic
1 Cup dry red wine
1 Cup 100% cranberry juice blend
3/4 Cup beef broth
1 tsp fresh thyme (chopped)

Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium – high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired doneness ( for medium- rare, a meat thermometer should read 145; medium, 160; well done 170). Meanwhile, in reserved skillet, melt 1 tablespoon butter over medium heat. Add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.

Stir in wine; increase heat to high. Add Balsamic Vinegar, cranberry juice, broth and thyme; bring to a boil. Cook for 10-15 minutes or until slightly thickened, stirring occasionally. Reduce heat to medium; whisk in Tuscan Herb Olive Oil or Scallion Olive Oil. Strain sauce. Slice beef and serve with sauce.

Serves 4-6 people
Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now