Roast Beef Tenderloin with Cranberry-Red Wine Sauce



  • 1 tbsp olive oil
  • 900g beef fillet
  • salt and pepper
  • 3 tbsp butter
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 240ml red wine
  • 240ml Ocean Spray® Chilled Cranberry Original juice drink
  • 180ml beef stock
  • 1 tsp fresh thyme, chopped
  • 3-4 tbsp Ocean Spray® Smooth Cranberry Sauce


Heat oven to 220*C, fan oven 200*C, Gas Mark 7.

Lightly grease a baking sheet with a little oil. Heat the remaining oil in a large frying pan until hot. Add the beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place the beef on baking sheet; season with salt and pepper. Keep the frying pan and all the juices in it for later.

Roast the beef for 25 to 35 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered with foil for 10 minutes before slicing.

Meanwhile, add 1 tbsp of butter to the frying pan and melt over medium heat. Add shallots and cook for 1 minute. Add garlic and cook for 20 seconds. Add wine and increase heat to high. Add Chilled Cranberry Original juice drink, beef stock and thyme and boil for 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tbsp butter and Smooth Cranberry Sauce, until you get a slightly thicker glossy sauce. Strain and serve with the sliced beef.


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