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Classic Beef Tenderloin Roast with Cranberry Drizzle

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

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.

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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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