Cranberry Glazed Beef Tenderloin

This cranberry glazed beef tenderloin brings together the richness of perfectly roasted beef with a tangy sweet cranberry glaze for a show-stopping centerpiece. Whether you are celebrating a winter holiday or just love bold vibrant flavors at your table this recipe creates the kind of crowd-pleaser that everyone talks about long after the meal is done.

The first time I made this for my family it was a snowy December evening and the kitchen filled with the scent of roasting beef and spicy cranberries. Now they request it for every special occasion.

Ingredients

• Beef tenderloin about one and a half to two pounds: Choose well marbled tenderloin for juiciness and flavor
• Olive oil: Adds moisture and encourages a beautiful sear Use extra virgin if possible
• Salt and pepper: Brings out natural flavors Freshly cracked black pepper is especially bold
• Garlic powder: Layers in extra savoriness Look for a pure fine powder with no fillers
• Onion powder: Enhances meatiness Go for a fresh powder with strong aroma
• Dried or fresh thyme: Gives an earthy herbal backbone Fresh sprigs add even more aroma
• Fresh or frozen cranberries for the glaze: Choose plump firm berries Frozen works just as well
• Sugar or honey: Gives the glaze its sweet depth If using honey choose local raw honey if possible
• Chicken broth: Thins out the glaze and adds savory background flavor Homemade is wonderful but boxed works fine
• Balsamic vinegar: Lends a deep tangy complexity Look for a thick syrupy vinegar
• Dijon mustard: Brings sharpness and helps bind the glaze Choose a traditional French style if available
• Ground cinnamon: Adds subtle warmth and coziness

Instructions

Prepare the Beef Tenderloin:

Pat the beef tenderloin dry thoroughly with paper towels which helps get a good sear. Drizzle with olive oil then season every side with salt pepper garlic powder onion powder and thyme using your hands to gently press the spices in

Sear the Beef:

Heat an oven safe skillet over medium high with a touch of olive oil until it is shimmering. Carefully add the seasoned beef. Sear each side for about two to three minutes without moving to develop a deep brown crust that locks in juicy flavor

Make the Cranberry Glaze:

Combine cranberries sugar or honey chicken broth balsamic vinegar Dijon mustard cinnamon and a pinch each of salt and pepper in a small saucepan over medium heat. Stir as the cranberries begin to pop and the mixture thickens This usually takes ten to fifteen minutes until you have a chunky glossy sauce

Roast the Beef:

Pour half of the cranberry glaze over the seared beef right in the skillet saving the rest for later. Place the skillet in a preheated four hundred degree oven. Roast for fifteen to twenty minutes or until your thermometer reads one hundred forty five for medium doneness. Halfway through roasting spoon more glaze on top for a shiny flavorful finish

Rest and Serve:

Take the skillet out and transfer the beef to a cutting board. Let it rest loosely tented in foil five to ten minutes so the juices settle inside. Slice into thick medallions and spoon over the remaining cranberry glaze. Garnish with fresh herbs if you like for a festive finish

Fresh cranberries always remind me of winter celebrations in my childhood when we would gather in the kitchen to make jellies and sauces for our holiday table. The tartness blends beautifully with beef and it is a flavor I never get tired of.

Storage Tips

Once cooked and cooled slice any leftovers and store them in an airtight container in the fridge for up to three days. The cranberry glaze keeps well in a jar in the refrigerator and can be rewarmed gently on the stove or in a microwave. For longer storage wrap beef tightly and freeze for two months then thaw overnight before gently reheating.

Ingredient Substitutions

If you cannot find fresh cranberries use frozen straight from the bag with no need to thaw first. Swap honey for sugar in the glaze for a different sweetness or use turkey or vegetable broth instead of chicken broth to adjust flavor or accommodate dietary needs. If you are out of fresh thyme dried thyme works but rub it between your fingers to release the oils before sprinkling.

Serving Suggestions

This tenderloin pairs wonderfully with creamy mashed potatoes roasted root vegetables or a simple green salad. Thinly sliced leftovers are delicious in wraps or on a toasted baguette with goat cheese. Serve with a wine such as Pinot Noir or Zinfandel for extra flair at your gathering.

Cultural and Seasonal Context

Cranberries are a classic winter fruit in North America especially around Thanksgiving and Christmas. Using them in a savory glaze adds brightness to dishes during the colder months. This recipe captures the spirit of winter feasts and holiday gatherings but tastes just as fantastic anytime you find fresh or frozen cranberries in the grocery store.

Seasonal Adaptations

Use pomegranate seeds in place of cranberries for early fall Try a maple syrup glaze if making in late winter Garnish with fresh rosemary or orange zest for extra festive flair

Success Stories

Many friends and family have tried their hands at this recipe and shared that the glaze is the highlight and even picky eaters love it. A cousin once made it for a New Year’s Eve dinner and ended up doubling the glaze to use on turkey the next day.

Freezer Meal Conversion

Prepare and sear the beef tenderloin in advance then freeze tightly wrapped. The cranberry glaze can be prepared ahead and frozen flat in a zip top bag. On the day of serving thaw both overnight then proceed with roasting and glazing as described for a make ahead dinner party treat.

This recipe is sure to impress guests at any gathering and brings a beautiful burst of flavor to your holiday table or Sunday dinner. Any leftovers will be just as irresistible the next day.

Recipe FAQs

→ What cut of beef is best for this dish?

Center-cut beef tenderloin is ideal as it stays tender and juicy, perfect for oven roasting and carrying bold flavors.

→ Can frozen cranberries be used for the glaze?

Yes, both fresh and frozen cranberries work well. Just simmer until the berries burst and the glaze thickens.

→ How can I tell when the beef is done?

Use a meat thermometer; roast until an internal temperature of 145°F (63°C) is reached for medium-rare.

→ Is there a substitute for balsamic vinegar?

Red wine vinegar or a splash of apple cider vinegar may be used for similar tartness in the glaze.

→ What sides pair well with this dish?

Roasted vegetables, mashed potatoes, or a crisp green salad all complement the sweet-savory beef beautifully.

→ How long should the beef rest before slicing?

Let the beef tenderloin rest for 5–10 minutes after roasting to keep juices inside each slice.