I wasn’t planning a fancy dinner—but the minute that cranberry sauce started bubbling on the stove, everything changed. Suddenly the kitchen smelled like the holidays, and the beef tenderloin? It practically begged for a slice. This dish is bold, buttery, and surprisingly simple—perfect for when you want a showstopper without the stress.
Table of Contents
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Rest Time: 30 minutes
- Total Time: ~2 hours (including room temp time)
- Yield: Serves 6–8
- Skill Level: Intermediate
- Equipment Needed: Roasting pan with rack, oven-safe probe thermometer, saucepan
This beef tenderloin with red wine cranberry sauce is a juicy, flavorful centerpiece that combines a rich, buttery roast with a sweet-tart sauce that feels both festive and elevated—but without over-complicating your life.
Ingredients
For the Beef
- 1 (6-lb) whole beef tenderloin roast, trimmed of excess fat
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons sugar (adds a beautiful caramelized crust)
- 4 tablespoons unsalted butter
- 2 garlic cloves, smashed
Tip: You can use a whole tenderloin or center-cut. Trimming is optional but helps for even roasting. Tying is great for uniform shape, but not essential.
For the Red Wine Cranberry Sauce
- 6 oz fresh or frozen cranberries
- ½ cup dry red wine (Cabernet, Merlot, or Pinot Noir work great)
- ½ cup cranberry juice (or water)
- ⅓ cup honey (or substitute with sugar)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Optional: a sprig of rosemary or a bit of orange zest for extra depth
Step-by-Step Instructions
Roast the Beef
- Bring to Room Temp: Take your beef tenderloin out of the fridge two hours before roasting. Let it sit at room temp for at least an hour. This ensures even cooking.
- Prep the Oven: Preheat your oven to a blazing 475°F.
- Dry and Season: Pat the roast completely dry with paper towels. Season all over with salt, pepper, and sugar. Don’t skip the sugar—it helps form a gorgeous crust.
- Insert Thermometer: Place the roast on a rack in a roasting pan. Insert an oven-safe probe thermometer into the thickest part.
- Roast: Roast uncovered for 25–30 minutes, or until the center of your beef tenderloin with red wine cranberry sauce reaches 120–125°F for medium-rare perfection.
- Butter Baste: While the meat roasts, melt the butter in a saucepan with the smashed garlic cloves. Let them steep together gently.
- Rest: Once the roast hits temp, remove it from the oven. Pour the garlic butter over top, tent loosely with foil, and rest for 30 minutes before slicing.
Make the Cranberry Sauce
- In a small saucepan, combine the cranberries, wine, cranberry juice, honey, and salt. Bring to a simmer over medium heat.
- Stir occasionally until the cranberries begin to burst—about 10 minutes.
- Lower the heat and continue cooking for another 20–25 minutes, stirring frequently, until the sauce thickens and the cranberries are soft.
- Season to taste and let it simmer down to a jammy consistency. This sauce is the perfect sweet-savory finish for your beef tenderloin with red wine cranberry sauce.
Rest, Slice & Serve
After resting, slice your tenderloin across the grain into thick medallions. Spoon that warm, glossy cranberry sauce right over the top—or serve it on the side for dipping. Either way, expect wide eyes at the table.
Doneness & Temperature Guide
Here’s a quick breakdown of internal pull temps and final temps after resting:
| Doneness | Pull Temp | Final Temp (after rest) |
|---|---|---|
| Rare | 115–120°F | 120–125°F |
| Medium-Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
Use a probe thermometer to avoid guessing games. Remember, the thinner ends of the tenderloin will cook faster—perfect for guests who like their beef less pink.
Make-Ahead, Storage & Reheating
- Cranberry Sauce: Can be made 2–3 days ahead. Store in an airtight container and rewarm gently on the stove.
- Beef Tenderloin: Best roasted fresh, but leftovers can be sliced and stored in an airtight container for 3–4 days.
- Reheating Tips: Warm slices in a 275°F oven or a covered skillet with a splash of broth. Don’t crank the heat—you don’t want to overcook that beautiful beef.
FAQs
What wine works best for the cranberry sauce?
Dry reds like Cabernet Sauvignon, Merlot, or Pinot Noir work best. Avoid anything sweet—you’re already adding honey. You can always adjust sweetness later to taste.
How do I keep tenderloin juicy and not overcooked?
Use a probe thermometer and pull at the right temps (see guide above). Let it rest 15–20 minutes, and don’t skip patting it dry before roasting—that helps sear instead of steam.
Can I make it without alcohol?
Absolutely. Swap the red wine for cranberry juice plus 1 tablespoon of balsamic or red wine vinegar. You’ll get a lovely depth of flavor without the booze.
Serving & Pairing Notes
This dish pairs beautifully with creamy mashed cauliflower, roasted carrots, or green beans almondine. Add a bold red wine like Cabernet or Syrah, and dinner feels instantly special. It’s also stunning alongside something seasonal like this creamy pumpkin pasta or a cozy side of roasted pumpkin seeds for a little crunch.
And if there’s any room left—consider finishing with a slice of pumpkin chiffon pie for the ultimate fall-inspired feast.