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
Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. Secure tenderloin at 2" intervals with heavy string. Place tenderloin in a large zip-top freezer bag.
  2. Combine port and next 4 ingredients; stir well. Pour marinade over tenderloin; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Tenderloin with Cranberry-Port Reduction and Gorgonzola Butter Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy