Classic Beef Tenderloin Roast with Cranberry Drizzle

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Classic Beef Tenderloin Roast with Cranberry Drizzle
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Classic Beef Tenderloin Roast with Cranberry Drizzle

Beef tenderloin roast served with Brussels sprouts and a tangy cranberry sauce.

Serves 12 (for 3 pounds raw beef weight)

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

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.

  1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
  2. 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.
  3. 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°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.
  4. 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.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°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° to 15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices. Serve with vegetables and sauce.

Nutrition Facts

Classic Beef Tenderloin Roast with Cranberry Drizzle

CaloriesCalories

286 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

5g Per Serving

Nutrition Facts

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

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

Beef tenderloin roast served with Brussels sprouts and a tangy cranberry sauce.

Serves 12 (for 3 pounds raw beef weight)

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

Nutrition Facts

Classic Beef Tenderloin Roast with Cranberry Drizzle

CaloriesCalories

286 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

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.

  1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
  2. 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.
  3. 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°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.
  4. 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.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°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° to 15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices. Serve with vegetables and sauce.

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


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