"Cranberries, brown sugar, orange juice, and a touch of mustard come together to create a quick, mouthwatering sauce for beef tenderloin slices. This dish is perfect for the season or any time you want a special meal. The beef is sliced into tender 1-inch pieces, a lean cut that cooks in just minutes. Any leftover cranberries freeze beautifully, so you can stash extras for delicious use over the coming months. Fresh green beans and microwaveable brown rice complete the meal."
"Remove visible fat from beef and cut into 1-inch slices. Flatten the slices to about 1/2-inch with the bottom of a skillet or a meat bat. Heat a skillet over medium-high heat and spray with olive oil spray. Brown beef slices for 3 minutes, turn and salt and pepper cooked side. Brown second side 2 minutes and remove to a plate. A meat thermometer should read 135-140 degrees for medium rare."
Slices of grass-fed beef tenderloin are trimmed, flattened, and browned briefly to reach medium-rare. A pan sauce of orange juice, brown sugar, Dijon mustard, and fresh cranberries is made by scraping browned bits, dissolving sugar, and simmering until the cranberries burst. Serve the beef and sauce with fresh green beans and microwaveable brown rice, garnished with parsley if desired. Boneless, skinless chicken can substitute for beef and granulated sugar can replace brown sugar. Leftover cranberries freeze well. A shopping list includes beef, orange juice, brown sugar, mustard, cranberries, green beans, olive oil spray, and microwaveable rice.
Read at Boston Herald
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