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● Beef Tenderloin with Cranberry Cream Sauce
4 tablespoons extra-virgin olive oil
4 tablespoons butter, divided
1 beef tenderloin roast, about 3 pounds
salt and freshly ground pepper
2 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup beef broth, heated
3 tablespoons sugar
1 13-ounce jar cranberry preserves
2 tablespoons heavy cream
Preheat the oven to 350º. In an oven safe skillet over high heat, warm the olive oil and 1 tablespoon of butter. Season the beef with salt and pepper. Add to the skillet and cook until brown all sides. Add the carrots, onions, celery and garlic and transfer to the oven to cook for 11⁄2 hours, basting often with the warmed broth and the beef's juices. Meanwhile, in a saucepan, combine the sugar with 1 cup of water and bring to a boil. Add the cranberry preserves and cook for 5 minutes. Add the cream and mix well to combine. Remove the beef from the oven, then thinly slice. Arrange the slices on a serving platter, and serve the cranberry cream sauce as an accompaniment.
