Keto Cranberry Beef Tenderloin
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.
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
Calories: 787kcalCarbohydrates: 25gProtein: 38gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 142mgSodium: 929mgPotassium: 686mgFiber: 6gSugar: 11gVitamin A: 169IUVitamin C: 1mgCalcium: 53mgIron: 6mg
Tried this recipe?Let us know how it was!