• Prep Time: 15 MINS
  • Cooking Time: 45 MINS
  • Serves: 8

Herbed Beef Tenderloin Roast

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 pound beef tenderloin roast
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 teaspoons dry mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 1/2 cups tawny port wine
  • 2 dried chiles de arbol or 1 teaspoon red pepper flakes
  • 2 cups beef stock + more if needed
  • 1 cup dried cranberries
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons unsalted butter


Combine all of the rub ingredients in a small bowl. Pat the roast dry with paper towels, then rub the entire roast with the herb rub, making sure to get every part coated well. Set the roast on a cutting board and allow to come to room temperature (about an hour).
Heat the oven to 450 degrees F.
Place the roast on the roasting rack in a roasting pan. Roast in the oven for 15 minutes, then reduce the heat to 325 and continue to roast for approx 30 minutes or it reaches an internal temp of 125 to 130 on a thermometer for medium rare (times and temps for other doneness levels are in the app).
Remove from the oven and tent with foil. Allow the roast to rest at least 15 minutes before carving.
Meanwhile to make the sauce, heat the olive oil in a 2-quart saucepan over medium- low heat. Add the shallot and cook, stirring, until translucent, 3 to 5 minutes. Add the port and dried chiles (or chile flakes), turn the heat up to medium, and boil gently until the mixture is reduced to about 1/2 cup, about 15 minutes. Add the stock and the cranberries, bring to a gentle boil, and cook until reduced to about 2 cups, 8 to 10 minutes.
Remove from the heat and strain the solids out of the sauce. Return the sauce to the pot, and the pot to the heat. Whisk in the cornstarch slurry and simmer, whisking, for a minute. If your sauce gets too thick, add a little stock. Add the vinegar, Worcestershire sauce, and salt and pepper to taste. Whisk in the butter until incorporated.
Serve sauce hot with sliced roast.

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