1 (4 lb) whole beef tenderloin roast
2 Tbsp chopped fresh thyme
1 Tbsp pepper
1/3 cup Delizia Raspberry Balsamic Vinegar
3 Tbsp finely chopped shallots
1 (16 oz) can whole berry cranberry sauce
1/4 tsp salt
Heat oven to 425 degrees. Combine thyme and pepper, reserve 1 tsp seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degree oven 50-60 minutes for medium rare; 60 to 70 minutes for medium doneness.
Remove roast when meat thermometer registers 135 degrees for medium rare, 150 for medium. Transfer roast to carving board, tent loosely with aluminum foil. Let stand 15-20 minutes (temperature will continue to rise about 10 degrees to reach 145 for medium rare; 160 for medium).
Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to boil. Reduce heat, simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat, simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
Carve roast into slices; serve with sauce.
Makes 4-6 servings