 |
|
|
|
|
Ingredients: |
| 1 |
|
whole beef tenderloin roast (about 4 to 5 pounds) |
| 2 |
|
tablespoons chopped fresh thyme |
| 1 |
|
tablespoon pepper |
| 1/3 |
|
cup balsamic vinegar |
| 3 |
|
tablespoons finely chopped shallots |
| 1 |
|
can (16 ounces) whole berry cranberry sauce |
| 1/4 |
|
teaspoon salt |
|
|
|
Instructions: |
| 1. |
|
Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. |
| 2. |
|
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. |
| 3. |
|
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) |
| 4. |
|
Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. |
| 5. |
|
Carve roast into slices; serve with sauce. |
|
| Makes 8 to 10 servings. |
|
| | |
| | Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 50 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc. |
