Beef Tenderloin with Cranberry-Port Reduction and Gorgonzola Butter

Ingredients

• 12 servings baby carrots 
• 0.5 cup beef broth 
• 3.5 pound frangelico 
• 12 servings butter 
• 2 teaspoons marjoram dried
• 4  garlic clove 
• 0.3 teaspoon pepper 
• 3 cups red wine sweet
• 0.3 teaspoon salt 
• 4  shallots peeled halved
• 0.5 cup roasted cranberry sauce 

Equipment

• bowl
• sauce pan
• oven
• sieve
• kitchen thermometer
• broiler pan

Directions

1. Secure tenderloin at 2" intervals with heavy string.
2. Place tenderloin in a large zip-top freezer bag.
3. Combine port and next 4 ingredients; stir well.
4. Pour marinade over tenderloin; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
5. Remove tenderloin from marinade, reserving marinade.
6. Pour liquid through a wire-mesh strainer into a bowl; reserve garlic and discard solids. Set 1 cup marinade aside.
7. Place tenderloin on a lightly greased broiler pan. Insert a meat thermometer into thickest portion of tenderloin.
8. Place tenderloin in a preheated 425 oven. Immediately reduce heat to 350; bake, uncovered, for 1 hour or until thermometer registers 145 (medium rare) to 160 (medium) or to desired degree of doneness.
9. Let stand 10 minutes before slicing.
10. Remove string.
11. 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.
12. Remove and discard garlic. Stir in cranberry sauce, salt, and pepper. Bring to a boil; cover and simmer 1 minute.
13. Garnish, if desired.
14. Serve with Cranberry-Port Reduction and Gorgonzola Butter.
15. Note: To roast the vegetables for garnish, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast at 450 for 15 minutes, stirring once.