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Beef tenderloin recipe on a white platter with rosemary
5 from 2 votes

Beef Tenderloin Recipe with Port Wine Cranberry Sauce

Prep Time2 hrs
Cook Time26 mins
Resting time15 mins
Total Time2 hrs 41 mins
Course: Main Dish
Cuisine: American
Keyword: beef tenderloin roast, cranberry, port wine sauce
Servings: 6 people
Calories: 262kcal


Beef Tenderloin

  • 1 3-4 pound beef tenderloin roast
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 cloves garlic - mashed into a paste
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Port Wine Cranberry Sauce

  • 2 tablespoons olive oil
  • 1 shallot - minced
  • 4 cloves garlic - minced
  • 2 cups beef stock
  • 1 1/2 cups port wine
  • 1/4 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 2 tablespoons butter


Beef Tenderloin Roast

  • Tie beef to ensure even size throughout.
  • Salt all sides of the tenderloin roast with kosher salt.
  • Cover and refrigerate for at least 2 hours but up to 2 days.
  • Remove roast from oven 1 hour before roasting.
  • Preheat oven to 475 degrees.
  • Heat olive oil in a cast iron pan and sear beef on all sides.
  • In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.
  • Spread dijon glaze evenly over entire roast.
  • Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.
  • Remove beef from oven, cover with foil and rest for 15 minutes before slicing.

Port Wine Cranberry Sauce

  • Heat olive in a sauce pan over medium heat.
  • Add shallots and cook until soft, about 5 minutes.
  • Add garlic and cook for 30 seconds.
  • Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.
  • Simmer for 8 minutes or until sauce reduces to about 2 cups.
  • In a small bowl, mix cornstarch and water to form a slurry.
  • Pour cornstarch mixture into sauce and whisk to thicken.
  • Add butter and whisk until melted.
  • Serve sauce over sliced tenderloin.
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  • Choose the correct roast: Use the Roast Perfect app to select the correct roast and size. 
  • Allow the beef tenderloin roast to rest: The beef needs to rest at several points in this recipe - after it's salted and after it's roasted.  Don't skip this part. 
  • Use cast iron: Use a cast iron pan to sear and roast the beef tenderloin.  
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.