Beef Tenderloin with Cranberry-Port Reduction and Gorgonzola Butter
Take a break from turkey and try this fancy beef entrée with two toppings.
Yield: 12 servings
- 1 (3 1/2-pound) beef tenderloin
- 3 cups port or other sweet red wine
- 1/2 cup beef broth
- 4 shallots, peeled and halved
- 4 garlic cloves
- 2 teaspoons dried marjoram
- 1/2 cup whole-berry cranberry sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Gorgonzola Butter
- Garnishes: roasted baby carrots, roasted pearl onions
- Secure tenderloin at 2" intervals with heavy string. Place tenderloin in a large zip-top freezer bag.
- Combine port and next 4 ingredients; stir well. Pour marinade over tenderloin; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
- Remove tenderloin from marinade, reserving marinade. Pour liquid through a wire-mesh strainer into a bowl; reserve garlic and discard solids. Set 1 cup marinade aside.
- Place tenderloin on a lightly greased broiler pan. Insert a meat thermometer into thickest portion of tenderloin. Place tenderloin in a preheated 425° oven. Immediately reduce heat to 350°; bake, uncovered, for 1 hour or until thermometer registers 145° (medium rare) to 160° (medium) or to desired degree of doneness. Let stand 10 minutes before slicing. Remove string.
- Combine reserved garlic and 1 cup reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes or until reduced by half. Remove and discard garlic. Stir in cranberry sauce, salt, and pepper. Bring to a boil; cover and simmer 1 minute. Garnish, if desired. Serve with Cranberry-Port Reduction and Gorgonzola Butter.
- Note: To roast the vegetables for garnish, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast at 450° for 15 minutes, stirring once.
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