Description
This Cranberry Orange Beef Tenderloin combines the luxurious tenderness of beef with vibrant, festive flavors of cranberry and orange. It’s a stunning dish perfect for holiday gatherings or special celebrations.
Ingredients
- Beef Tenderloin
- Fresh or Frozen Cranberries
- Fresh Oranges (Zest and Juice)
- Granulated Sugar or Brown Sugar or Maple Syrup or Honey
- Minced Garlic
- Finely Diced Shallots or a small Yellow Onion
- Low-Sodium Beef Broth or Vegetable Broth
- Olive Oil
- Butter
- Cornstarch
- Cold Water
- Salt
- Freshly Ground Black Pepper
Instructions
- Prepare the Beef Tenderloin: Take your beef tenderloin out of the refrigerator about 30-60 minutes before you plan to cook it. Pat it thoroughly dry with paper towels and season generously with salt and freshly ground black pepper.
- Sear the Beef: Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon or two of olive oil. Once the oil is shimmering and hot, carefully place the seasoned beef tenderloin in the skillet. Sear it on all sides for about 2-3 minutes per side until it develops a deep, golden-brown crust.
- Roast the Beef: Transfer the skillet to a preheated oven set to 400°F (200°C). Roast for 20-35 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin reaches your desired internal temperature.
- Rest the Beef: Once the tenderloin reaches your desired doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes.
- Prepare the Cranberry Orange Sauce: While the beef is resting, melt a tablespoon of butter in the skillet or a medium saucepan over medium heat. Add the minced shallots (or onion) and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Add the fresh or frozen cranberries, orange zest, orange juice, beef broth, and your chosen sweetener to the pan. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 8-10 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Gradually whisk the cornstarch slurry into the simmering cranberry sauce. Continue to cook and stir for another 1-2 minutes, until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
- Slice and Serve: Once the beef has rested, slice it into thick medallions (about ½ to ¾ inch thick). Arrange the slices on a serving platter and spoon the warm cranberry orange sauce generously over the top, or serve it on the side.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: To elevate your dish, trim the tenderloin properly, monitor internal temperature, and don't skip the resting step. The sauce can be made ahead and reheated, and the dish pairs well with creamy mashed potatoes or roasted vegetables.