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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Source: Ocean Spray®

Shallots and garlic add flare to the cranberry-red wine sauce served atop an oven-roasted beef tenderloin.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	274.3

Total Carbs	2.9 g

Dietary Fiber	0.1 g

Sugars	0.9 g

Total Fat	13.3 g

Saturated Fat	5.8 g

Unsaturated Fat	0.2 g

Potassium	60.8 mg

Protein	30.1 g

Sodium	438.2 mg

Dietary Exchanges 13.3 Fat, 0.3 Vegetables, 2.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 2.0
2 lb extra lean beef tenderloin 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 3.0
3 tbsp butter 0.3333
0.3333 cup small shallots 1.0
1 cup red wine 8.0
8 oz Ocean Spray® Diet Cranberry Juice Drink 0.75
0 3/4 cup beef broth 1.0
1 tsp fresh thyme 1.0
1 each cooking spray

Directions

Heat oven to 425°F.
Spray small rimmed baking sheet with cooking spray.
Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary.
Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal thermometer reaches 132°F to 135°F for medium-rare. Let stand loosely covered 10 minutes before slicing.
Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat.
Add shallots and cook 1 minute. Add garlic and cook 20 seconds.
Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 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 tablespoons butter; strain.