Cranberry-Marinated Beef Tenderloin

Author Jenny Rosenstrach suggests serving this with horseradish mashed potatoes and curried carrots with pecans.

You’ll need a thermometer for monitoring the meat as it cooks — and you may need to crack open a window during the last-phase broiling. 8 to 10 servings MAKE AHEAD: The meat needs to marinate in the refrigerator for 24 hours.

Adapted from “How to Celebrate Everything: Recipes and Ritual for Birthdays, Holidays, Family Dinners and Every Day in Between,” by Jenny Rosenstrach (Ballantine Books, 2016). Ingredients 1 cup dried unsweetened cranberries 1 cup unsweetened cranberry juice 3 tablespoons fresh orange juice 1 cup dry red wine 2 tablespoons low-sodium soy sauce ¼ teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 cloves garlic, crushed 1 sprig fresh rosemary One 4-pound piece beef tenderloin, tied with butcher’s twine every few inches 1 tablespoon plus 1 teaspoon flour 2 tablespoons unsalted butter Directions

Combine the dried cranberries, cranberry juice, orange juice, wine, soy sauce, salt, pepper, garlic and rosemary in a gallon-size zip-top bag. Add the meat and seal, massaging to coat and pressing out as much air as possible. Refrigerate for 24 hours, turning the bag over once or twice.

Position an oven rack in the upper third of the oven; preheat to 500 degrees.

Place the meat on a broiler pan and lightly pat it dry with paper towels. Discard the garlic and rosemary from the marinade, then pour the marinade into a small saucepan.

Place the broiler pan in the oven and immediately reduce the temperature to 350 degrees; roast for 40 minutes, checking the internal temperature after the first 30 minutes. The tenderloin will be finished once the internal temperature registers 125 degrees on an instantread thermometer (for medium-rare). Increase the temperature to the broil setting; broil the meat just long enough to create some crisp edges and nice browning on the meat. Let it rest for 15 minutes before slicing (discard the twine). Meanwhile, bring the marinade to a boil over medium-high heat. Whisk in the flour until no lumps remain; cook for about 8 minutes, whisking or stirring, until thickened.

Stir in the butter until it’s fully incorporated. The yield is about 2 cups of sauce.

Serve the sauce warm, with the tenderloin.