Port-marinated beef tenderloin with cranberries
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | 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 |
| ¼ | teaspoon | Salt |
| 3 | Garlic cloves; minced | |
| Cooking spray | ||
| 1 | tablespoon | All-purpose flour |
| Thyme sprigs; optional | ||
Directions
1. Trim fat from tenderloin. Combine tenderloin, dried cranberries, cranberry juice, port, brown sugar, soy sauce, pepper, salt and 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.
2. Preheat oven to 500 degrees F.
3. Place the tenderloin on a broiler pan coated with cooking spray and insert a meat thermometer into thickest portion of tenderloin. Place in oven; immediately reduce oven temperature to 350 degrees F; bake 1 hour and 10 minutes or until the thermometer registers 145 degrees F (medium-rare) to 160 degrees F (medium). Let stand 10 minutes.
4. 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. Served warm with tenderloin. Garnish with thyme sprigs, if desired.
Copyright credit: 1996 by by Cooking Light Magazine © 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.