Classic Beef Tenderloin Roast with Cranberry Drizzle

Calories

286 Per Serving

Protein

28g Per Serving

Fiber

5g Per Serving

Calories		286
Total Fat		7.9 g
	Saturated Fat	2.8 g
	Trans Fat	0.34 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	3.6 g
Cholesterol		71 mg
Sodium		319 mg
Total Carbohydrate		29 g
	Dietary Fiber	5 g
	Sugars	17 g
Protein		28 g

Dietary Exchanges
1 carbohydrate, 4 vegetable, 2 lean meat

Ingredients

Servings 12 Serving Size Approximately 1/2; cups beef (3 ounces cooked)

Roast Ingredients

1 beef tenderloin roast center-cut (2 to 3 pounds)
1 pound yellow onion (peeled, cut into wedges)
2 1/2 pounds Brussels sprouts (trimmed)
1 tablespoon olive oil
1 1/4 teaspoon salt
2 tablespoons chopped, fresh thyme leaves
1 tablespoon black pepper

Sauce Ingredients

1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce

Directions

Tip: Click on step to mark as complete.

Heat oven to 425掳F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
Combine thyme and pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef tenderloin roast.
Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place prepared vegetables in oven with roast. Roast beef in 425掳F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned.
Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm.
Remove roast when meat thermometer registers 135掳F for medium rare; 145掳F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10掳 to 15掳F to reach 145掳F for medium rare; 160掳F for medium.)
Carve roast into slices. Serve with vegetables and sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

Classic Beef Tenderloin Roast with Cranberry Drizzle

Calories

286 Per Serving

Protein

28g Per Serving

Fiber

5g Per Serving

Calories		286
Total Fat		7.9 g
	Saturated Fat	2.8 g
	Trans Fat	0.34 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	3.6 g
Cholesterol		71 mg
Sodium		319 mg
Total Carbohydrate		29 g
	Dietary Fiber	5 g
	Sugars	17 g
Protein		28 g

Dietary Exchanges
1 carbohydrate, 4 vegetable, 2 lean meat

Ingredients

Servings 12 Serving Size Approximately 1/2; cups beef (3 ounces cooked)

Roast Ingredients

1 beef tenderloin roast center-cut (2 to 3 pounds)
1 pound yellow onion (peeled, cut into wedges)
2 1/2 pounds Brussels sprouts (trimmed)
1 tablespoon olive oil
1 1/4 teaspoon salt
2 tablespoons chopped, fresh thyme leaves
1 tablespoon black pepper

Sauce Ingredients

1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce

Directions

Tip: Click on step to mark as complete.

Heat oven to 425掳F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
Combine thyme and pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef tenderloin roast.
Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place prepared vegetables in oven with roast. Roast beef in 425掳F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned.
Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm.
Remove roast when meat thermometer registers 135掳F for medium rare; 145掳F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10掳 to 15掳F to reach 145掳F for medium rare; 160掳F for medium.)
Carve roast into slices. Serve with vegetables and sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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