Roast Beef With Cranberry-Red Wine Sauce
ROAST BEEF with CRANBERRY-RED WINE SAUCE
1 Tblsp olive oil
1 2 pound center cut beef tenderloin
Salt & pepper
3 Tblsp butter
1/3 cup minced shallots
2 garlic cloves, minced
1 cup red wine
1 cup Cranberry juice
3/4 cup beef broth
1 tsp chopped fresh thyme
Heat panggangan to 425 F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium heat until hot. Add beef & cook 4 to 6 minutes or until browned on all sides, reducing heat if necessary. Place beefr on baking sheet; season with salt & pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal temperature reaches 132 to 135 degrees for medium-rare. Let stand loosely covered 10 minutes before slicing. Slice & place on a platter.
Meanwhile, add 1 Tblsp of the butter to reserved skillet & melt over medium heat. Add shallots & cook 1 minute. Add garlic & cook 20 seconds. Add wine & increase heat to high. Add cranberry juice, beef broth & thyme & boil 10 t0 15 minutes or until slightly thickened. Reduce heat to medium & whisk in remaining butter; strain. Spoon over beef before serving.
Makes 6 servings.
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1 Tblsp olive oil
1 2 pound center cut beef tenderloin
Salt & pepper
3 Tblsp butter
1/3 cup minced shallots
2 garlic cloves, minced
1 cup red wine
1 cup Cranberry juice
3/4 cup beef broth
1 tsp chopped fresh thyme
Heat panggangan to 425 F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium heat until hot. Add beef & cook 4 to 6 minutes or until browned on all sides, reducing heat if necessary. Place beefr on baking sheet; season with salt & pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal temperature reaches 132 to 135 degrees for medium-rare. Let stand loosely covered 10 minutes before slicing. Slice & place on a platter.
Meanwhile, add 1 Tblsp of the butter to reserved skillet & melt over medium heat. Add shallots & cook 1 minute. Add garlic & cook 20 seconds. Add wine & increase heat to high. Add cranberry juice, beef broth & thyme & boil 10 t0 15 minutes or until slightly thickened. Reduce heat to medium & whisk in remaining butter; strain. Spoon over beef before serving.
Makes 6 servings.
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