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Savor the festive flavors of our Keto Cranberry Beef Tenderloin! Enjoy a succulent beef tenderloin roast, perfectly crusted with aromatic herbs, and crowned with a luscious sauce of port wine and cranberries. Elevate your holiday feast with this keto masterpiece—a delectable symphony of savory and sweet perfection!
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🎄✨ Unleash Festive Flavors: Keto Cranberry Beef Tenderloin Magic! ✨🎄
Have you shaken off your Thanksgiving feast coma yet? Amidst the food-induced haze, my thoughts are already drifting to Christmas, a time for intimate celebrations with Kevin and our kids.
🍽️ Unlike the traditional Thanksgiving spread, Christmas allows me to get creative with exciting keto and gluten-free recipes. Growing up, Christmas meant savoring a grand beef feast—a nod to our Midwestern heritage. The giant rib roast my grandparents prepared was a sight to behold, and I couldn't wait to claim my slice.
🤔 However, as life unfolded, the idea of tackling a beef roast felt daunting. Can you relate? The fear of turning a pricey cut into shoe leather kept me in the safe zone of turkey and ham for years.
👩🍳 Fear not! I've got foolproof rib roast recipes on the blog. This year, I ventured into the world of tenderloin roast—the luxurious cut that fillets come from. Terrifying? Perhaps a teensy bit. Yet, when life threw a curveball and a POTS flare hit me causing extreme dizziness, Mr. "Hot Dog Griller Extraordinaire" took charge and this roast turned out perfect. A perfect testament to how easy this recipe is!
🍒 Topped with an amazing cranberry sauce, this dish is destined to become a holiday favorite, requested by your family again and again.
✨ Don't miss the magic! Dive into the recipe and whip up your holiday masterpiece! 📸✨ Share pics of your completed dishes on Instagram with #BobbisKozyKitchen for a chance to shine in our newsletter. 🌟📷 Let the culinary creativity unfold!
In This Post
🥘Keto Cranberry Beef Tenderloin Ingredients
These are the ingredients necessary to make Keto Cranberry Beef Tenderloin.
- Beef Bone Broth - you can make your own using my foolproof recipe with beef bones or take a little help from store-bought and use this brand for maximum flavor.
- Wine - I grab a nice tawny port for this sauce.
- Sugar-Free Cranberries - if you don't make my homemade craisins you can use these unsweetened dried cranberries and add keto sweetener to taste.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: For a beautifully juicy roast, ensure that the beef tenderloin comes to room temperature before roasting. This allows for even cooking throughout the meat, resulting in a perfectly tender and flavorful centerpiece for your holiday feast.
🍽Equipment
This is the equipment you will need to make Keto Cranberry Beef Tenderloin.
- measuring cups and spoons
- small mixing bowl
- large roasting pan with rack
- digital meat thermometer
- 2-quart saucepan
- silicone spoon
- whisk
Storage
- Refrigeration:
- Promptly refrigerate any leftover beef roast and cranberry port wine sauce.
- Place them in airtight containers to maintain freshness.
- Duration:
- Consume the leftovers within 3-4 days to ensure optimal taste and quality.
- Reheating:
- When ready to enjoy again, gently reheat the beef roast slices in the oven or on the stovetop until warmed through.
- Reheat the cranberry port wine sauce on the stovetop over low to medium heat, stirring occasionally.
- Freezing (Optional):
- If you plan to store them for a more extended period, consider freezing the beef roast and sauce separately.
- Place them in freezer-safe containers or zip-top bags, removing as much air as possible to prevent freezer burn.
- Label with the date for reference.
- Thawing:
- To thaw, transfer the containers to the refrigerator and allow them to thaw overnight.
- Reheating from Frozen:
- When reheating from frozen, ensure thorough reheating on the stovetop or in the oven.
💭Top tip
When making the cranberry sauce, start with a small amount of xanthan gum (around 1/2 teaspoon) and whisk thoroughly. Adjust the thickness according to your preference by adding more if needed. This helps you achieve the ideal consistency without over-thickening the sauce.
FAQ about Keto Cranberry Beef Tenderloin
While the tenderloin cut is recommended for its tenderness, you can try other cuts, but keep in mind that cooking times and results may vary.
Yes, you can prepare the rub and sauce in advance. When ready to serve, roast the beef and reheat the sauce for a convenient holiday meal.
The wine is what give this sauce its rich and wonderful flavor but you can use a combination of red grape juice and a splash of apple cider vinegar for a similar flavor profile.
Related Recipes
Looking for other recipes like this? Try these:
- Greek Style Beef Tenderloin
- Slow Cooker Maple Mustard Ham
- Rib Roast with Garlic Herb Butter
- Keto Herb-Crusted Rack of Lamb
- Balsamic Dijon-Glazed Beef Tenderloin
- Keto Cranberry Pork Roast
Pairing
These are my favorite dishes to serve with [this recipe]:
- Spinach Artichoke Dip
- Roasted Brussels Sprout and Kale Salad
- Roasted Garlic Mashed Cauliflower
- Keto Maple Roasted Brussels Sprouts and Butternut Squash
- Garlic Herb Mushrooms
- Keto Pecan Pie
Keto Cranberry Beef Tenderloin
Equipment
Ingredients
- 2 1/2 pound beef tenderloin roast
- 1 tbsp dried oregano
- 1 tbsp dried thyme leaves
- 2 tsp mustard powder
- 2 tsp pink salt
- 1 tsp fresh cracked black pepper
- 1 tbsp olive oil
- 1 small shallot minced
- 1 1/2 cups tawny port wine
- 2 dried chiles de arbol or 1 teaspoon red pepper flakes
- 2 cups beef bone broth + more if needed
- 1 cup sugar-free dried cranberries
- 1/2 to 1 tsp xanthan gum
- 2 tbsp aged balsamic vinegar
- 1 tsp Gluten-Free Worcestershire sauce
- 2 tbsp unsalted butter
Instructions
- 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 xanthan gum (1/2 teaspoon at first adding more if needed) 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.
- Serve sauce hot with sliced roast.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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