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Balsamic-Cranberry Topped Beef Tenderloin

Balsamic-Cranberry Topped Beef Tenderloin
Total Time:
1 hour, 15 minutes
Active Time:
20 minutes


1 orange, for zest
2 tablespoons fresh thyme, finely chopped
1 1/4 cups dried sweetened cranberries
6 cloves garlic
2 teaspoons kosher salt
1/4 cup presliced green onions
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 cup olive oil, divided
1 tablespoon prepared horseradish
3 lb whole beef tenderloin


  • Zest/grate orange peel (no white; 2 teaspoons). Chop thyme.


  1. Preheat oven to 425°F. Combine cranberries, garlic, and salt in food processor bowl or blender; process until chopped. Add green onions, brown sugar, and vinegar; process until finely chopped.
  2. Add 2 tablespoons olive oil, slowly with motor running; process until smooth and blended. Transfer mixture to small bowl; stir in thyme, horseradish, and zest; set aside.
  3. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan, then add tenderloin; cook 4 minutes, turning occasionally, or until browned. Transfer meat to roasting pan; let stand to cool slightly.
  4. Spoon cranberry mixture evenly over top and sides of meat. Place meat in oven; immediately reduce oven temperature to 375°F. Roast 35–45 minutes and until meat is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer meat to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking meat, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/8 recipe) 440kcal; FAT 19.00g; SAT FAT 6.00g; TRANS FAT 0.50g; CHOL 120mg; SODIUM 360mg; CARB 25g; FIBER 2.00g; SUGARS 22g; PROTEIN 39g; CALC 2%; VIT A 2%; VIT C 6%; IRON 25%

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