Classic Tenderloin With Cranberry Drizzle

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Beef Board Recipes


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1 center-cut beef tenderloin roast (about 2 to 3 pounds)

2 pounds cipollini onions, peeled

2 pounds small Brussels sprouts, trimmed

1 tablespoon olive oil

1-1/4 teaspoons salt, divided

2 tablespoons chopped fresh thyme

1 tablespoon pepper

1/3 cup balsamic vinegar

3 tablespoons finely chopped shallots

1 can (16 ounces) whole berry cranberry sauce

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