Cranberry Balsamic Vinegar Beef Tenderloin

Posted by in Recipes on Sep 13, 2012 . .

1 Center Cut Beef Tenderloin Roast (2 pounds)
1 Tbsp Olive Cart Scallion Extra Virgin Olive Oil
Olive Cart Michigan Flake Salt
Pepper (to taste)
3 Tbsp Butter (divided)
1/3 Cup Minced Shallots
1 Garlic Clove (minced)
1 1/2 Cup Olive Cart Cranberry Walnut Balsamic Vinegar
1 Cup Dry Red Wine
3/4 Cup Beef Broth
1 t. Fresh Thyme (chopped)

Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium - high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired doneness ( for medium- rare, a meat
thermometer should read 145; medium, 160; well done 170). Meanwhile, in reserved skillet, melt 1 tablespoon butter over medium heat. Add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.

Stir in wine; increase heat to high. Add vinegar, broth and thyme; bring to a boil. Cook for 10-15 minutes or until slightly thickened, stirring occasionally. Reduce heat to medium; whisk in Scallion Olive Oil. Strain sauce. Slice beef and serve with sauce.

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