Beef Tenderloin with Cranberry Orange Sauce
Lesley Hart
A great choice for the New Year’s Eve dinner table.
ingredients
- 1 tablespoon butter or extra virgin olive oil
- 1/2 cup sugar
- 1 3-4 lb beef tenderloin roast
- Salt and freshly ground black pepper
- 1/2 cup red wine or balsamic vinegar
- 12 ounces fresh or frozen cranberries
- 1 orange
- 2 cinnamon sticks
directions
- 1
Melt butter in dutch oven on medium-high. Dredge the meat in sugar until all surfaces are coated. Reserve remaining sugar. Once butter foam subsides, brown meat on all sides (about 15 minutes), seasoning it with salt and pepper as it browns.
- 2
When meat is browned, add vinegar and cook 1 minute to deglaze pan.
- 3
Add cranberries and remaining sugar and stir. Strip zest from the orange adding to meat along with juice from the orange and cinnamon sticks.
- 4
Turn heat to low and cover (mixture should bubble but not furiously).
- 5
Cook, turning meat and stirring about every 30 minutes, 2 hours or longer, or until meat is tender. When meat is done, taste and adjust seasoning if necessary. Remove roast and let stand 10-15 minutes. Discard cinnamon sticks and any large pieces of zest and pour sauce into serving dish.
- 6
Slice roast, arrange on platter. Serve with the sauce.
notes
This roast is extra decadent with a tenderloin but would be just as nice with any other cut of roast.
Source: Lesley Hart
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