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        Beef Recipes---------------                             --------------- Lamb Recipes

Beef Breakfast Burritos

Beef & Asparagus Pasta Toss

Stuffed Meatballs and Pasta

Beef Spaghetti Pie

 

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Lamb Loin Marinated in Guinness and Clover Honey

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Lamb Stew

 

Pomegranate Marinated Lamb Skewers with Persimmon Chutney

Lamb Empadillas

Beef Tenderloin with Easy Cranberry Balsamic Sauce

       

Ingredients:
1 whole beef tenderloin roast (about 4 to 5 pounds)
2 tablespoons chopped fresh thyme
1 tablespoon pepper
1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce
1/4 teaspoon salt

Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 50 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc.

Instructions:
1. Heat oven to 425F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
4. Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
5. Carve roast into slices; serve with sauce.