Cranberry Glazed Beef Tenderloin (Printable Version)

Juicy beef tenderloin finished with a sweet-tart cranberry glaze and aromatic spices, perfect for festive gatherings.

# Ingredients:

→ Beef Tenderloin

01 - 1.5 to 2 pounds beef tenderloin
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper to taste
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Cranberry Glaze

07 - 1 cup fresh or frozen cranberries
08 - 1/2 cup granulated sugar or honey
09 - 1/2 cup chicken broth
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon ground cinnamon

# Steps:

01 - Preheat the oven to 400°F. Pat the beef tenderloin dry with paper towels, then rub with olive oil. Season thoroughly with salt, black pepper, garlic powder, onion powder, and thyme. Ensure all sides are evenly coated.
02 - Heat a large oven-safe skillet over medium-high with a drizzle of olive oil. Sear the tenderloin for 2 to 3 minutes on each side until evenly browned. Remove from heat.
03 - In a saucepan over medium heat, combine cranberries, sugar or honey, chicken broth, balsamic vinegar, Dijon mustard, and cinnamon. Stir to mix, bring to a simmer, and cook for 10 to 15 minutes until cranberries have burst and the glaze is thickened. Season lightly with salt and black pepper. Remove from heat.
04 - Pour half of the prepared cranberry glaze over the seared beef in the skillet, reserving the rest for serving. Transfer skillet to the preheated oven. Roast for 15 to 20 minutes, basting with juices and additional glaze halfway through. Roast until an internal temperature of 145°F is achieved for medium-rare.
05 - Remove the skillet from the oven. Let the beef tenderloin rest on a cutting board for 5 to 10 minutes to ensure juices are reabsorbed. Slice the tenderloin into medallions.
06 - Arrange the sliced tenderloin on a serving platter. Drizzle with remaining cranberry glaze and garnish with fresh herbs if desired.

# Notes:

01 - Allowing the beef to rest before slicing ensures optimal juiciness and tenderness.
02 - Extra glaze can be served on the side as a sauce for other dishes.

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