If you want to impress your guests at Christmas, serve this elegant dish of beef tenderloin with a rich red wine and cranberry sauce. Everyone will want more of the tender beef and the sweet, sour cranberry sauce.
Ingredients: 1 bottle of full-bodied red wine. 2 lbs beef tenderloin. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and black pepper to taste. 1 cup beef broth. 1/2 cup red wine for sauce. 2 tbsp butter. 2 tbsp all-purpose flour. 1/4 cup cranberry sauce. 1/4 cup chopped fresh parsley for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Mix minced garlic, black pepper, salt, and olive oil together and rub it on the beef tenderloin. Season the beef tenderloin and put it in a roasting pan. Roast it in a hot oven for 25 to 30 minutes, or until it's done the way you like it. Take the beef out of the oven and let it rest for ten minutes. Then cut it into slices. Get the sauce ready while the beef rests. Melt the butter in a saucepan over medium-low heat. To make a roux, stir in flour. Slowly whisk in the beef broth and red wine, and keep stirring the sauce until it gets thick. Add the cranberry sauce and let it cook for 5 minutes. The beef tenderloin should be sliced and served with the cranberry sauce. Add chopped parsley as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
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