Beef Tenderloin with Balsamic Wine Sauce

Beef Tenderloin with Balsamic Wine Sauce

Leave your guests in awe with this tender, flavourful cut of beef. The recipe makes plenty of au jus for serving.


1 centre cut beef tenderloin roast (aprox. 2 pounds)
1 Glasses & Grapes Roasted Garlic EVOO
2 tbsp butter, divided
1/3 cup minced shallots
1/2 cup Glasses & Grapes Traditional Dark Balsamic Vinegar
1 cup dry red wine
1 cup 100% cranberry juice
3/4 cup beef broth
1 tbsp fresh thyme, chopped
Salt and pepper 


1. Preheat oven to 425 degrees.

2. Heat tbsp of EVOO a large skillet, pat beef dry with paper towel, rub with salt and sear on all sides over medium-high heat.

3. Transfer beef to a shallow roasting pan with a rack; season with pepper. Roast for 20-25 minutes or until meat reaches desired doneness.

5. Meanwhile, in reserved skillet, melt butter over medium-low heat, add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.

6. Stir in wine; increase heat to medium-high, add balsamic vinegar, cranberry juice, broth and thyme; bring to a good simmer. Cook for 10-15 minutes or until slightly thickened, stirring occasionally.

7. Reduce heat to medium; whisk in EVOO, strain sauce.

Allow beef to rest under loose foil tent, slice and serve with sauce.