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
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shipping notes

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We apologize for any inconvenience.


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