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https://shopnsavefood.com/Recipes/Detail/1691/Beef_Tenderloin_with_Easy_Cranberry_Balsamic_Sauce
Beef Tenderloin with Easy Cranberry Balsamic Sauce
You're sure to keep your stamina during the hustle and bustle of the holiday season with this Tenderloin Roast recipe. Served with a cranberry balsamic sauce to make it that much more delicious.
Yield: 10 servings
Preparation Time: and Total Time: 1 hr 15 min
Ingredients
| 1 |
|
whole beef tenderloin roast (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
|
|
|
Directions:
Heat oven to 425 degrees F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
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 degrees F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
Remove Roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees 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 degrees to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
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.
Carve Roast into slices; serve with sauce.
SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook beef until temperature reaches 145F for medium rare steaks and roasts 160F for ground beef.
Refrigerate food promptly.
Please note that some ingredients and brands may not be available in every store.
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reproduction, alteration, proliferation, or sale of this coupon or its contents is strictly prohibited. civil and criminal penalties up to $2,000,000 and/or imprisonment may apply. consumer:limit one (1) coupon per purchase on product/quantity specified. only 1 coupon per product purchased cannot be combined with any other coupon. any other use constitutes fraud. void if copied, scanned, transferred, modified, auctioned, purchased or sold. no cash or credit in excess of shelf price after discounts may be returned to consumer or applied to the transaction. cic� member coupon integrity program retailer: k-c will reimburse you the face value of this coupon plus $.08 handling if submitted in compliance with our coupon redemption policy. mail coupons or requests for policy to: kimberly-clark 1112, p.o. box 880001, el paso, tx 88588-0001.void where prohibited or restricted. cash value 1/100 cent. valid only in the usa, its territories and possessions.� registered trademark and � trademark of kimberly-clark worldwide, inc. � kcww.
SHOP 'n SAVE Recipes
https://shopnsavefood.com/Recipes/Detail/1691/Beef_Tenderloin_with_Easy_Cranberry_Balsamic_Sauce