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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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
2 Fat , 1/2 Vegetables , 3 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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1 tbsp  olive oil
2 lb  extra lean beef tenderloin
0 1/2 tsp  salt
0 1/4 tsp  black pepper
3 tbsp  butter
0.3333 cup  small shallots
1 cup  red wine
8 oz  Ocean Spray® Diet Cranberry Juice Drink
0 3/4 cup  beef broth
1 tsp  fresh thyme
1 each  cooking spray
  1. Heat oven to 425°F.
  2. Spray small rimmed baking sheet with cooking spray.
  3. 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.
  4. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
  5. 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.
  6. Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat.
  7. Add shallots and cook 1 minute. Add garlic and cook 20 seconds.
  8. 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).
  9. Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain.

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