Why recepie famous for?
Beef tenderloin roast served with Brussels sprouts and a tangy cranberry sauce. The Heart-Check mark is a simple tool to help you Eat Smart.
Ingredients
1 beef tenderloin roast center-cut (2 to 3 pounds)
1 lb yellow onion (peeled, cut into wedges)
2 1/2 lbs 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
Instructions
Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
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.
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.
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.
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.)
Carve roast into slices. Serve with vegetables and sauce.
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