Balsamic Cranberry-Crusted Beef Tenderloin

 

(From the Kitchen of Highland Lakes MOM, Michele Coco)

 

Ingredients:

1 ¼ cups fresh cranberries

6 cloves garlic

1 teaspoon salt

¼ cup sliced green onions

2 tablespoons packed brown sugar

1 tablespoon balsamic vinegar

¼ cup olive oil, divided

2 tabespoons fresh thyme leaves

1 tablespoon prepared horseradish

2 teaspoons orange zest

1 2-pound center-cut beef tenderloin, trimmed and silver skin removed

 

 Directions:

In a food processor or blender, combine cranberries, garlic, and salt.  Process or blend until chopped. Add green onions, brown sugar, and vinegar.  Process or blend until finely chopped.

 

With motor running, slowly add 2 tablespoons olive oil.  Transfer mixture to a small bowl; stir in thyme, horseradish, and orange zest.  Set aside.

 

Preheat oven to 425 degrees (F).  In a large skillet over medium-high heat, heat remaining 2 tablespoons oil until hot.  Add tenderloin.  Brown 3 to 4 minutes on each side or until browned.  Remove tenderloin from skillet and transfer to a roasting pan; cool slightly.  Spoon the cranberry mixture over the tenderloin using the back of the spoon to spread mixture evenly over the top and sides of the tenderloin.

 

Roast tenderloin, uncovered for 35 to 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin reads 135 degrees (F) for medium rare.  Remove from oven; cover tenderloin loosely with foil; let stand for 15 minutes before carving.  (Temperature should reach 145 degrees (F) after standing.)  Serves 8.