Beef Tenderloin with Balsamic Cranberry Wine Sauce

Beef Tenderloin with Balsamic Cranberry Wine Sauce

Ingredients

• 1 Center Cut Beef Tenderloin Roast (2 pounds)
• 1 T. Celia's Tuscan Herb Roasted Garlic Vinaigrette
• Salt and Pepper (to taste)
• 3 T. Butter (divided)
• 1/3 C. Minced Shallots
• 1 Garlic Clove (minced)
• 1/2 C. Celia's Traditional balsamic vinegar
• 1 C. Dry Red Wine
• 1 C. 100% Cranberry Juice Blend
• 3/4 C. Beef Broth
• 1 t. Fresh Thyme (chopped)

Directions

1. 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
2. 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.
4. Stir in wine; increase heat to high. Add vinegar, Add 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 Roasted Garlic Vinaigrette. Strain sauce. Slice beef and serve with sauce.