Home > Herbed Beef Tenderloin Roast with Port Wine Cranberry Sauce
Herbed Beef Tenderloin Roast with Port Wine Cranberry Sauce
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Thank you for supporting the brands that make Bobbi’s Kozy Kitchen possible!
Perfect for the holidays, or just a nice Sunday family meal, this Herbed Beef Tenderloin Roast with Port Wine Cranberry Sauce recipe is sure to impress!
So, have you recovered from your Thanksgiving food coma yet?
But, once I snap out of it, I am immediately thinking about Christmas, and what I am going to be creating for the fam to nosh on.
You see, for Kevin and I, Thanksgiving is all about getting everyone together for one big gigantic meal/celebration.
But Christmas is much quieter and more intimate.
We actually like to spend Christmas Eve with our kids. Some music, a few gifts, tons of great food. It is just a nice time to spend together, and, unlike Thanksgiving and it’s traditional dishes,
Christmas is my time to pull out all of the stops and try to come up with new, exciting, and delicious dishes.
Christmas was always a beef holiday when I was growing up. With our family being from the mid-west, we were alllll about the beef. My grandparents always made a huge rib roast for Christmas. I can remember watching it come out of the oven and wanting to jump in and get my slice first!
But when I got older and had a family of my own, beef just seemed too scary to even try. I was terrified to spend the money on a nice rib roast, only to turn it into shoe leather! So turkey’s and ham it was, for years, and years, and years.
Are you like I was, afraid to give that beef roast and give it a whirl?
Well, you don’t have to be.
Oh no my foodie friends.
All you have to do is download Certified Angus Beef® brand’s handy-dandy Roast Perfect App (free through iTunes, or Google Play Store), and you have all of the info you need right at your lil’ ol’ fingertips!
The app will walk you through the whole process.
From selecting a roast to recommending the size of roast to purchase based on how many people you will be feeding, and even where to buy your roast.
There are recipes, and tips, and even videos from some of their fab chefs PLUS the roast timer. The timer all but holds your hand through the whole roasting process and takes all of the stress out of the equation.
You want proof? Well, I just happen to have some for you.
The roast in this post?
The one that looks so amazing?
Kevin made it!
Yup, Mr. I can grill and boil hot dogs (plus occasionally fry chicken), but that is about it, had to step in and take over because I had a big ol‘ attack of vertigo. So he made this gorgeous tenderloin roast by using the roast perfect app.
Just look at that baby!!
And ooohhhh it tasted even better than it looked! Which is because The Certified Angus Beef ® brand is known for its marbling, and marbling = flavor and juiciness.
Now, all cattle start off eating grass, but the Certified Angus Beef ® brand cattle are finished on grain to ensure all of that fab marbelization.
Certified Angus Beef® brand is more selective than USDA Choice and Prime.
They have 10 exact standards that each cut must meet. Which means that you can be assured that your Certified Angus Beef® brand beef will be tender, juicy, and flavorful.
Certified Angus Beef ® brand’s standards are so high that only 1 in 4 Angus cattle make the cut. Their ranchers don’t just raise “Angus” beef, they raise the best Angus beef out there!
So, armed with this info, and the amazing free Roast Perfect app, you must, must, MUST find your local Certified Angus Beef® brand provider (shout out to my butcher Andreas at the Quality Foods Center in Port Orchard, holllaaaaa you are a rock star!), grab yourself a beautiful roast, and surprise your family this Christmas with the best beef they have ever had!!
2 tablespoons cornstarch mixed with 2 tablespoons cold water
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
Combine all of the rub ingredients in a small bowl. Pat the roast dry with paper towels, then rub the entire roast with the herb rub, making sure to get every part coated well. Set the roast on a cutting board and allow to come to room temperature (about an hour).
Heat the oven to 450 degrees F.
Place the roast on the roasting rack in a roasting pan. Roast in the oven for 15 minutes, then reduce the heat to 325 and continue to roast for approx 30 minutes or it reaches an internal temp of 125 to 130 on a thermometer for medium rare (times and temps for other doneness levels are in the app).
Remove from the oven and tent with foil. Allow the roast to rest at least 15 minutes before carving. Meanwhile to make the sauce, heat the olive oil in a 2-quart saucepan over medium-low heat. Add the shallot and cook, stirring, until translucent, 3 to 5 minutes. Add the port and dried chiles (or chili flakes), turn the heat up to medium and boil gently until the mixture is reduced to about 1/2 cup, about 15 minutes. Add the stock and the cranberries, bring to a gentle boil and cook until reduced to about 2 cups, 8 to 10 minutes.
Remove from the heat and strain the solids out of the sauce. Return the sauce to the pot, and the pot to the heat. Whisk in the cornstarch slurry and simmer, whisking, for a minute. If your sauce gets too thick, add a little stock. Add the vinegar, Worcestershire sauce, and salt and pepper to taste. Whisk in the butter until incorporated.
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This post contains affiliate links. As always, all opinions are my own. This post originally appeared on Bobbi’s Kozy Kitchen November 2015
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….