poached cranberry-port wine beef tenderloin
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.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 pounds beef tenderloin trimmed and tied
- 2 quarts beef stock
- 1 cup ruby port wine
- 1/2 cup cranberry juice
- 2 tablespoons unsalted butter
- - cracked black pepper
- - fresh parsley
How To Make poached cranberry-port wine beef tenderloin
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Step 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. -
Step 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.
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Step 3Slice this tender beef and pour sauce over and garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Sauces
Tag:
#Quick & Easy
Ingredient:
Beef
Culture:
American
Method:
Stove Top
Keyword:
#port sauce
Keyword:
#easy tenderloin
Keyword:
#tender beef
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