BEEF TENDERLOINS WITH CRANBERRY SAUCE

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Beef Tenderloins with Cranberry Sauce image

I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. -Steven Jonas, Pierre, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
SAUCE:
1 pound frozen cranberries, thawed
1-1/2 cups dry red wine
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
2 fresh rosemary sprigs
1 tablespoon lemon juice
1 shallot, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.

Nutrition Facts :

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