Squeeze the air out of the zip-top plastic bag before sealing so the marinade surrounds the entire piece of meat. For easy cleanup, like broiler pan with foil. This way, the juices won't bake onto pan. Try leftover tenderloin in a cold sandwich.
1 (3-pound) beef tenderloin
1 cup dried cranberries
1 cup cranberry juice cocktail
1 cup tawny port
3 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
3 garlic cloves, minced
1 tablespoon all-purpose flour
Thyme sprigs (optional)
How to Make It
Trim fat from tenderloin. Combine tenderloin and next 8 ingredients (tenderloin through garlic) in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 24 hours, turning bag occasionally. Remove tenderloin from bag, reserving the marinade.
Preheat oven to 500°.
Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Place in oven; immediately reduce oven temperature to 350°; bake 1 hour and 10 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes.
Combine flour and 2 tablespoons reserved marinade in a large skillet; stir with a whisk. Add remaining marinade to skillet, stirring with a whisk until blended. Bring to a boil; cook 8 minutes or until thick, stirring constantly. Serve warm with tenderloin. Garnish with thyme sprigs, if desired.
I've been making this recipe for 12 years. It is so easy and so good. My family saves it for special occasions when we want to feel pampered or wow guests. It never fails us.
We usually serve it for New Year's Eve or Christmas Dinner with garlic mashed potatoes and grilled asparagus and the best bottle of red we have in the house. Perfect!
The beed tenderloin is pricey, but worth it. Enjoy.
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