Filet of Beef with Red Wine and Cranberry Reduction
December 14, 2011
When it comes to the holidays, few dishes are as elegant yet simple to make as a whole beef tenderloin. For this recipe, I started with a slightly spicy dry rub and finished with a sweet and savory sauce to create the perfect balance of flavors.
2 pounds whole beef tenderloin
Dry rub (recipe follows)
Red wine and cranberry reduction (recipe follows)
2 tbsp smoked paprika
2 tbsp course salt
1 tbsp chipotle powder
1 tbsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
½ tsp cayenne powder
- Mix all ingredients together and set aside until ready to use.
Red Wine and Cranberry Reduction
2 cups dry red wine such as a Pinot Noir
½ cup dried cranberries
1 tbsp unsalted butter
- Add the red wine and cranberries to a small pot and place over medium-high heat. Allow the wine to reduce by half, approximately 15 minutes. Add the butter and whisk until smooth. Remove and serve immediately.
Season the beef tenderloin liberally with the dry rub and set aside to come to room temperature while pre-heating the grill to medium-high. Grill the tenderloin for approximately 25 minutes until you reach 125 degrees internal temperature for medium-rare, turning every 6-8 minutes to create a perfect crust on the exterior. Remove the filet from the heat and rest for approximately 15 minutes before slicing and serving alongside the red wine and cranberry sauce.
Clint Cantwell, Grilling.com Editor