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Cranberry Glazed Beef Tenderloin

Cranberry Glazed beef Tenderloin

A show-stopping Cranberry Glazed Beef Tenderloin featuring a juicy roast with a tangy, sweet, and savory glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine American
Servings 8 servings
Calories 485 kcal

Ingredients
  

For the Beef Tenderloin

  • 1 whole beef tenderloin, trimmed 3-4 lb
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper

For the Cranberry Glaze

  • 1 cup whole berry cranberry sauce
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar, packed
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 tsp fresh thyme, leaves only

Instructions
 

  • Prepare the Tenderloin: Preheat your oven to 425°F (220°C). Let the beef tenderloin sit at room temperature for 30-60 minutes. Pat it dry with paper towels. Tie the tenderloin with kitchen twine at 1.5-inch intervals to create a uniform shape. Rub the entire surface with olive oil, then season generously with kosher salt and black pepper.
  • Sear the Beef: Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, carefully place the tenderloin in the skillet. Sear for 2-3 minutes per side, until a deep golden-brown crust forms all around. This step is key for developing flavor.
  • Make the Cranberry Glaze: While the beef sears, combine all glaze ingredients (cranberry sauce, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, rosemary, and thyme) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it gently simmer for 5-7 minutes, until it has thickened slightly. Remove from heat and set aside.
  • Roast and Glaze the Tenderloin: Transfer the skillet with the seared tenderloin directly into the preheated oven. Roast for 20 minutes. After 20 minutes, brush a generous layer of the cranberry glaze over the top and sides of the tenderloin. Continue roasting for another 10-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 130-135°F for medium-rare.
  • Rest, Slice, and Serve: Carefully remove the tenderloin from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This is a critical step for a juicy roast. After resting, remove the twine and slice the tenderloin into 1-inch thick medallions. Serve immediately with any remaining glaze spooned over the top.

Notes

  • Use a Meat Thermometer: For an expensive cut like tenderloin, don't guess the doneness. It is the most reliable way to achieve a perfect medium-rare. How do you know when it's done without one? You can try the 'touch test,' but it is far less accurate and risks overcooking this delicate cut.
  • Don't Skip the Sear: Searing the beef in a hot pan before roasting creates a flavorful crust and locks in juices. Use a heavy-bottomed pan like cast iron for the best results.
  • Room Temperature is Key: Letting the tenderloin rest on the counter for about an hour before cooking helps it cook more evenly from edge to center.
  • Glaze at the End: Apply the glaze only during the last 10-15 minutes of roasting to prevent the sugars from burning before the meat is cooked through.