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.
-
1 hr
15 min -
10
SERVINGS -
320
Cal -
38 g
Protein
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
Cooking:
-
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.
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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 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
-
Remove Roast when meat thermometer registers 135°F for medium rare; 145°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° to 15°F to reach 145°F for medium rare; 160°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.
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Carve Roast into slices; serve with sauce.
Nutrition:
320 CALORIES
0 % *
4g SAT FAT
0 % DV **
38g PROTEIN
0 % DV
5 mg IRON
0 % DV
5.8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 320 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 0.5 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.4 g Monounsaturated Fat;) 115 mg Cholesterol; 130 mg Sodium; 21 g Total Carbohydrate; 0 g Dietary Fiber; 38 g Protein; 5 mg Iron; 516.4 mg Potassium; 0 mg NE Niacin; 1 mg Vitamin B6; 5.6 mcg Vitamin B12; 5.8 mg Zinc; 34.2 mcg Selenium; 0.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium.
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