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


1Place 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.
2Meanwhile 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.
3Slice this tender beef and pour sauce over and garnish.

About this Recipe

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