Description
For the Roast Beef:
2 lb beef tenderloin or roast beef
1 tbsp olive oil
Salt and black pepper to taste
For the Cranberry Balsamic Glaze:
1/2 cup fresh cranberries
1/4 cup balsamic vinegar
2 tbsp honey or maple syrup
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
For the Garnish:
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Directions:
Preheat your oven to 400°F (200°C).
Rub the roast beef with olive oil, salt, and black pepper. Place it in a roasting pan and roast for about 30-35 minutes for medium-rare, or until it reaches
your desired level of doneness. Let the roast rest for 10 minutes before slicing.
While the beef roasts, prepare the cranberry balsamic glaze. In a small saucepan, combine cranberries, balsamic vinegar, honey, garlic, thyme, salt, and black
pepper. Bring to a simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the cranberries break down and the sauce thickens.
Slice the roast beef and drizzle the cranberry balsamic glaze over the top.
Garnish with crumbled feta cheese and fresh parsley.
Serve warm with your favorite sides and enjoy this deliciously festive dish!
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Kcal: 350 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your beef tenderloin is at room temperature for 30 minutes before cooking. Pat it completely dry with paper towels. Preheat your oven to 400°F (200°C). Rub the roast all over with olive oil, then season generously with salt and black pepper. Place it on a rack in a roasting pan. Roast for 30-35 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. Transfer the beef to a cutting board, tent loosely with foil, and let it rest for a full 10 minutes—this is crucial for juicy meat.
While the beef roasts, make the glaze. In a small saucepan, combine all glaze ingredients. Bring to a simmer over medium heat, then reduce to medium-low. Cook for 10-12 minutes, using a wooden spoon to mash the cranberries as they soften. The glaze is ready when it coats the back of a spoon. Slice the rested beef against the grain into ½-inch thick slices. Arrange on a platter, drizzle generously with the warm glaze, and garnish with feta and parsley.
Serving Suggestions
This elegant roast beef is incredibly versatile. For a classic holiday meal, serve it with creamy mashed potatoes and roasted green beans or asparagus. The tangy glaze also pairs beautifully with wild rice pilaf or crispy roasted potatoes. For a lighter option, serve slices over a bed of arugula or mixed greens with a simple vinaigrette.
How-to Summary
Season and roast a 2 lb beef tenderloin at 400°F until it reaches 135°F internally. Rest for 10 minutes. Simultaneously, simmer cranberries, balsamic vinegar, honey, garlic, and thyme until thickened into a glaze. Slice the beef, drizzle with glaze, and garnish with feta and parsley.
Frequently Asked Questions
Can I use frozen cranberries? Yes, frozen cranberries work perfectly. Do not thaw them; add them directly to the saucepan. You may need to simmer the glaze for 2-3 minutes longer.
What if I don’t have a meat thermometer? A thermometer is highly recommended for accuracy. Without one, use the “hand test”: the meat should feel firm but springy for medium-rare. Always err on the side of undercooking, as you can cook it more but can’t reverse overcooking.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Gently reheat it on the stove or in the microwave before serving.
What’s a good substitute for feta cheese? Goat cheese (chèvre) or blue cheese crumbles make excellent substitutes, offering a similar tangy contrast to the sweet and savory glaze.
How do I store leftovers? Store sliced beef and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat beef slices gently in a covered dish with a splash of broth to prevent drying out.
Common Mistakes to Avoid
- Skipping the Resting Time: Cutting into the roast immediately will cause the juices to run out, leaving you with dry meat.
- Overcooking the Glaze: If reduced for too long, the balsamic vinegar can become bitter. Aim for a syrupy consistency, not a thick paste.
- Slicing With the Grain: Always identify the direction of the muscle fibers and slice perpendicularly (against the grain) for tender pieces.
- Using Cold Meat: Starting with a cold roast leads to uneven cooking. Always let it sit out to take the chill off first.
Conclusion
This Roast Beef with Cranberry Balsamic Glaze is a stunning centerpiece that masterfully balances rich, savory flavors with a festive, tangy-sweet sauce. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive and delicious meal perfect for any special occasion. The combination of tender beef, vibrant glaze, and salty feta is sure to delight your guests and become a new holiday tradition.
