Cran­berry-Mar­i­nated Beef Ten­der­loin

The Denver Post - - LIFE & CULTURE -

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.

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