• ▢ 1 cup water
• ▢ 3/4 sugar
• ▢ 12 oz cranberries , {you can use frozen too}
• ▢ 1 teaspoon apple cider vinegar
• ▢ 2 teaspoons orange zest
• ▢ 1 teaspoon orange juice
• ▢ 2 teaspoons honey
• ▢ 1 1/2 pounds beef tenderloin, trimmed of excess fat and silverskin
• ▢ 1 Tablespoon olive oil
• ▢ 2 Tablespoons unsalted butter
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon ground pepper
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon oregano
• ▢ 2 rosemary , sprigs + extra for garnish

• For optimal flavor development, begin by preparing the Cranberry Orange Relish the night before you plan to cook the beef tenderloin. This allows the flavors to meld beautifully.
• In a large saucepan, combine 1 cup of water and the sugar. Heat over medium-high heat, stirring continuously until the sugar has completely dissolved, creating a simple syrup.
• Add the fresh or frozen cranberries, apple cider vinegar, orange zest, orange juice, and honey to the saucepan. Bring the mixture to a gentle simmer and cook, stirring occasionally, until all the cranberries have burst open, releasing their juices and creating a thick, jam-like consistency. This usually takes about 10-15 minutes.
• To achieve the perfect relish texture and prevent soggy slider buns, place a fine-mesh strainer over a large bowl. Carefully pour the cranberry mixture into the strainer. Using the back of a wooden spoon or a spatula, gently press the cranberries through the strainer. This process effectively separates the thicker cranberry pulp from the thinner, more liquid juices. Transfer the strained cranberry relish to one container and the reserved juices to another. Cover both and refrigerate overnight.
• On the day of cooking, begin by preparing the beef tenderloin. If your butcher hasn’t already done so, use a thin, sharp carving knife to carefully remove any excess fat and the silver skin from the tenderloin. The silver skin is a tough, silvery membrane that does not break down during cooking and should be removed for a tender result.
• Approximately 15-20 minutes before you plan to cook, remove the beef tenderloin from the refrigerator and place it on a baking sheet lined with aluminum foil. This allows the meat to come closer to room temperature, ensuring more even cooking. While the beef rests, preheat your oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine the kosher salt, ground pepper, onion powder, garlic powder, and oregano. Mix these spices thoroughly to create a uniform rub. Using your hands, generously rub this spice mixture evenly over the entire surface of the beef tenderloin, ensuring a thin, flavorful coating.
• Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or cast iron skillet over medium-high heat until shimmering. Once hot, add the seasoned tenderloin along with 2 tablespoons of unsalted butter to the skillet. Sear all sides of the tenderloin, browning it evenly. This crucial step creates a delicious crust and locks in juices; it typically takes about 1-2 minutes per side.
• Once the tenderloin is beautifully browned on all sides, lay two fresh sprigs of rosemary directly on top of the meat. Carefully transfer the cast iron skillet (if oven-safe) or the tenderloin to an oven-safe roasting dish. Place it into the preheated oven and roast until the internal temperature of the beef reaches 140 degrees F (60 degrees C) for a perfect rare to medium-rare doneness. This typically takes about 15-20 minutes, but cooking times can vary depending on your oven and the thickness of the tenderloin. Always use a meat thermometer for accuracy.
• Upon reaching the desired internal temperature, remove the tenderloin from the oven. It is absolutely essential to let the roast rest for at least 10 minutes before slicing. This resting period allows the internal juices to redistribute throughout the meat, resulting in a much more tender and flavorful slice.
• After resting, transfer the tenderloin to a carving board. Using a sharp carving knife and a carving fork, carefully slice the tenderloin across the grain into uniform 1/2-inch-thick pieces. Slicing against the grain is critical for maximum tenderness.
• To serve, you can either arrange the sliced beef tenderloin elegantly on a platter with slider buns on the side, allowing your guests to assemble their own, or pre-assemble the sliders. For pre-assembly, place a slice of the juicy beef tenderloin on the bottom half of a slider bun. Top with a small spoonful of the prepared cranberry orange relish and, if desired, a light drizzle of the reserved cranberry juices for an extra layer of flavor and moisture.
• Garnish the sliders generously with freshly chopped rosemary, adding a beautiful aromatic finish and a touch of festive color. Serve immediately and enjoy!

• The decision to strain the Cranberry Orange Relish is a strategic one. While you could technically leave it unstrained, I find that a thinner sauce with too much juice can make the slider buns soggy, detracting from the overall enjoyment of the dish. By separating the thicker relish from the juices, you offer your guests the choice: they can enjoy the concentrated cranberry-orange flavor of the relish alone, or add a delicate drizzle of the bright juices for extra moisture and tang, without compromising the bun’s integrity.
• While these beef tenderloin sliders are undeniably perfect for a festive appetizer, remember the versatility of this tenderloin recipe. It doesn’t have to be restricted to just sliders. You can easily serve the beautifully sliced beef tenderloin as a more traditional main course, accompanied by the Cranberry Orange Relish on the side. This allows for a more formal presentation while still showcasing the exquisite flavors. Paired with roasted vegetables or creamy mashed potatoes, it makes for a truly impressive holiday dinner.
• The addition of rosemary lends an incredible aromatic depth and earthy flavor to the beef, complementing the sweetness of the relish beautifully. However, if rosemary isn’t a flavor you prefer, you can certainly omit it. Alternatively, consider using thyme or a blend of dried Italian herbs for a different, yet equally delightful, aromatic profile. Experiment to find what you and your guests enjoy most!
• While you could technically skip the butter when searing the beef, I highly recommend including it. Adding butter to the skillet during the browning process not only helps achieve a beautiful, golden-brown crust but also infuses the meat with a rich, savory flavor that truly elevates the overall taste of the tenderloin. The combination of olive oil and butter provides the perfect fat base for an exceptional sear.
• For the ultimate juicy and tender beef tenderloin, the recommended internal temperature is 140 degrees F (60 degrees C). This yields a result that is rare to medium-rare, characterized by a beautiful pinkish-red center, as seen in the photographs. This doneness ensures the meat remains incredibly moist and flavorful. However, preferences vary. If you have guests who prefer their beef cooked to a higher temperature (e.g., medium or well-done), you can easily accommodate them. Simply remove the main tenderloin when it reaches 140F, and then continue cooking a few individual slices or a smaller portion of the roast for an additional 5-10 minutes, or until it reaches their desired doneness. Always use a reliable meat thermometer for precision.

Nutrition