Cranberry-Stuffed Beef Tenderloin

• 1 cup fresh or frozen cranberries, thawed
• 1/4 cup dry red wine or beef broth
• 2 shallots, chopped
• 1 tablespoon butter
• 1 beef tenderloin roast (4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 shallots, chopped
• 2 tablespoons butter, divided
• 3/4 cup cranberry juice
• 3/4 cup dry red wine or beef broth
• 1/2 cup beef broth
• 1/2 teaspoon minced fresh thyme

1. In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan.
4. Bake at 425u0b0 for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.
5. Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.

frozen cranberries, red wine, shallots, butter, tenderloin, salt, pepper, shallots, butter, cranberry juice, red wine, beef broth, thyme

Taken from www.tasteofhome.com/recipes/cranberry-stuffed-beef-tenderloin/ (may not work)