Poached Cranberry-Port Wine Beef Tenderloin

Lisa G. Sweet Pantry Gal


My News Years dinner, very easy inspired by Claire Robinsons Port wine tenderloin with a holiday twist! With just one large pan for the tenderloin for an hour and a small pan for sauce while tenderloin resting makes this dinner easy and out of the way so You can enjoy Your family & friends. Then when dinner is ready You will enjoy the most tender beef ever! Enjoy and Happy New Year's!
This is a great dinner for any holiday, use juice of choice.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 2 lb
    beef tenderloin trimmed and tied
  • 2 qt
    beef stock
  • 1 c
    ruby port wine
  • 1/2 c
    cranberry juice
  • 2 Tbsp
    unsalted butter
  • ·
    cracked black pepper
  • ·
    fresh parsley

How to Make Poached Cranberry-Port Wine Beef Tenderloin


  1. Place beef and stock in a 6 quart dutch oven, cover with foil leaving small opening for heat to escape. Poke hole in foil with instant read thermometer and insert into meat. Cook on low heat till thermometer reaches 125 degrees 55-60 minutes.

    Remove beef and place on cutting board to rest.
  2. Meanwhile in medium saucepan, pour port wine, about 1/4 cup of beef stock from pan and cranberry juice and bring to boil and reduce to about 1 1/4 cups. Whisk in butter and season with salt & pepper.
  3. Slice this tender beef and pour sauce over and garnish.

Printable Recipe Card

About Poached Cranberry-Port Wine Beef Tenderloin

Course/Dish: Beef, Other Sauces
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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