Description
A prune and port glaze perfectly complements this succulent roast.

Ingredients

• 2 tablespoons butter
  
• 1 beef tenderloin roast, about 2 pounds
  
• Salt and freshly ground pepper to taste
  
• 1 1/2 cups beef stock
  
• 3/4 cup Sunsweet Prune Juice
  
• 6 tablespoons ruby port
  
• Chopped fresh rosemary

Preparation
Prep time: 10 minutes | Cook time: about 30 to 35 minutes

Preheat oven to 425°F. Melt butter in large skillet. Season beef with salt and pepper and add to skillet. Cook over medium-high heat to sear well on all sides. Remove from skillet and transfer to shallow baking dish. Cook about 30 to 35 minutes or until beef reaches 135°F on a meat thermometer for medium rare; let stand 10 minutes before slicing. Meanwhile, add stock, prune juice and port to skillet and cook over high heat 20 to 25 minutes or until mixture has reduced to a fairly thick glaze. Sprinkle roast with rosemary and top with glaze.

Nutrition
no information available

Serves
Makes 4 servings.

Variations
no information available