Baked Beef Tenderloins with Cranberry Sauce (South Dakota)

Serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game.

4 (6 oz) beef tenderloin steaks
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil

Sauce:
1 lb frozen cranberries, thawed
1½ cups dry red wine
½ cup brown sugar, packed
½ cup balsamic vinegar
2 sprigs fresh rosemary
1 Tbsp. lemon juice, freshly squeezed
1 shallot, finely chopped
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked

Sprinkle steaks with sea salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1” baking pan.

Bake, uncovered, at 375°F for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F). Remove and keep warm.

Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, freshly squeezed, shallot, sea salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly.

Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.

Makes 4 servings.