Ingredients: |
Ingredients: 1 (3 1/2 pound) beef tenderloin
3 C Port or other sweet red wine
1/2 C beef broth
4 shallots, peeled & halved
4 garlic cloves
2 tsp dried marjoram
1/2 C whole-berry cranberry sauce
1/4 tsp salt
1/4 tsp pepper
"Gorgonzola butter"
8 T butter, softened
8 T Gorgonzola or Feta cheese
4 T fresh parsley, chopped
Garnishes: roasted baby carrots, roasted pearl onions
|
Directions: |
Directions:Secure tenderloin at 2 inch intervals with heavy string. Place tenderloin in a large zip-top freezer bag.
Combine port & next 4 ingredients; stir well. Pour marinade over tenderloin; seal. Marinate in the refrigerator 2 hours, turning the bag occasionally.
Remove the tenderloin from the marinade, reserving the marinade. Pour liquid through a wire-mesh strainer into a bowl; reserve garlic and discard solids. Set 1 cup marinade aside.
Place tenderloin on a lightly greased broiler pan. Insert a meat thermometer into the thickest portion of tenderloin. Place tenderloin in a preheated 425 degree oven. Immediately reduce heat to 350 degrees; bake, uncovered for 1 hour or until thermometer registers 145 degrees (medium rare) to 160 degrees (medium). Let stand 10 minutes before slicing. Remove string.
Combine reserved garlic and 1 C reserved marinade in a small saucepan; bring to a boil. Reduce heat & simmer 8 minutes or until reduced by half. Remove & discard garlic. Stir in cranberry sauce, salt & pepper. Bring to a boil; cover & simmer 1 minute. Garnish, if desired. Serve with cranberry-port reduction and Gorgonzola butter.
"Gorgonzola Butter"
Combine softened butter with cheese. Add chopped parsley and combine all ingredients well.
Note: To roast the vegetables for garnish, drizzle lightly with olive oil, and sprinkle with salt & pepper. Roast at 450 degrees for 15 minutes, stirring once. |
This recipe for Beef Tenderloin with Cranberry-Port Reduction and Gorgonzola Butter is from