Beef tenderloin roast served with Brussels sprouts and a tangy cranberry sauce.
Serves 12 (for 3 pounds raw beef weight)
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 286 | |
---|---|---|
Total Fat | 7.9 g | |
Saturated Fat | 2.8 g | |
Trans Fat | 0.34 g | |
Polyunsaturated Fat | 0.8 g | |
Monounsaturated Fat | 3.6 g | |
Cholesterol | 71 mg | |
Sodium | 319 mg | |
Total Carbohydrate | 29 g | |
Dietary Fiber | 5 g | |
Sugars | 17 g | |
Protein | 28 g |
Dietary Exchanges
1 carbohydrate, 4 vegetable, 2 lean meat
Ingredients
Roast Ingredients
-
1 beef tenderloin roast center-cut (2 to 3 pounds) -
1 pound yellow onion (peeled, cut into wedges) -
2 1/2 pounds Brussels sprouts (trimmed) -
1 tablespoon olive oil -
1 1/4 teaspoon salt -
2 tablespoons chopped, fresh thyme leaves -
1 tablespoon black pepper
Sauce Ingredients
-
1/3 cup balsamic vinegar -
3 tablespoons finely chopped shallots -
1 can (16 ounces) whole berry cranberry sauce
Directions
-
Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside. -
Combine thyme and pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef tenderloin roast. -
Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place prepared vegetables in oven with roast. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned. -
Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm. -
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.) -
Carve roast into slices. Serve with vegetables and sauce.