Beef Tenderloin with Cranberry Balsamic Compote

Beef tenderloin, green beans, mashed potatoes and cranberry compote on a white plate

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Seared and roasted beef tenderloin with a simple cranberry, balsamic, ginger and orange compote.


Units Scale

Beef Tenderloin:

  • 3-pound beef Tenderloin Roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon coarsely ground black pepper
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Cranberry Balsamic Compote:

  • 3 cups fresh or frozen cranberries
  • 1 medium honey crisp apple, cored and diced
  • 1/4 cup unsweetened dried cranberries
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • 6 tablespoons granulated sugar, brown sugar or honey
  • 3 tablespoons balsamic vinegar
  • Zest and juice of 3 medium oranges
  • 1/4 teaspoon coarse salt


  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a large cast iron or oven-safe skillet to medium-high. Season the Roast on all sides with salt and black pepper. Place the Roast in the skillet and cook 2-3 minute per side, until the entire exterior has a browned crust.
  3. Place the thyme and rosemary sprigs in the oil next to the Tenderloin Roast and transfer to the oven. Roast 10-15 minutes or until a thermometer inserted into the center of the roast reads 140 degrees (the Tenderloin will carryover cook about 5 degrees to reach 145 degrees after being removed from the oven). Place aluminum foil over the pan and let rest 10-15 minutes. Transfer to a cutting board and slice.
  4. In a medium saucepan, combine the cranberries, apple, dried cranberries, honey, balsamic vinegar, ginger, cinnamon, salt and orange zest and juice. Heat to medium and bring to a boil, then reduce the heat to low and simmer 10-12 minutes, stirring frequently, until the cranberries burst and most of the liquid is evaporated. Remove from the heat and let slightly cool.
  5. Divide the Tenderloin Roast slices onto plates and spoon the herb-infused olive oil on top. Spoon cranberry balsamic chutney and serve with a side of cauliflower mashed potatoes and green beans. Serve immediately.


Cooking Tip: Leave the skin on the apple for easy prep.