Beef Tenderloin With Cranberry-Port Reduction And Gorgonzola Butter

• 1 (3 1/2-pound) beef tenderloin
• 3 cups port or other sweet red wine
• 1/2 cup beef broth
• 4 shallots, peeled and halved
• 4 garlic cloves
• 2 teaspoons dried marjoram
• 1/2 cup whole-berry cranberry sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Garnishes: roasted baby carrots, roasted pearl onions

1. Secure tenderloin at 2" intervals with heavy string. Place tenderloin in a large zip-top freezer bag.
2. Combine port and next 4 ingredients; stir well. Pour marinade over tenderloin; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
3. Remove tenderloin from marinade, reserving marinade. Pour liquid through a wire-mesh strainer into a bowl; reserve garlic and discard solids. Set 1 cup marinade aside.
4. Place tenderloin on a lightly greased broiler pan. Insert a meat thermometer into thickest portion of tenderloin. Place tenderloin in a preheated 425u0b0 oven. Immediately reduce heat to 350u0b0; bake, uncovered, for 1 hour or until thermometer registers 145u0b0 (medium rare) to 160u0b0 (medium) or to desired degree of doneness. Let stand 10 minutes before slicing. Remove string.
5. Combine reserved garlic and 1 cup reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes or until reduced by half. Remove and discard garlic. Stir in cranberry sauce, salt, and pepper. Bring to a boil; cover and simmer 1 minute. Garnish, if desired. Serve with Cranberry-Port Reduction and Gorgonzola Butter.
6. Note: To roast the vegetables for garnish, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast at 450u0b0 for 15 minutes, stirring once.

beef tenderloin, port, beef broth, shallots, garlic, marjoram, wholeberry, salt, pepper, baby carrots

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-cranberry-port-reduction-gorgonzola-butter (may not work)