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Holiday Roast with Red Pepper Cranberry Sauce
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Holiday Roast with Red Pepper Cranberry Sauce

Course Main Course
Servings 2 cups
Author OmahaSteaks.com

Ingredients

ROAST:

  • Butcher’s twine
  • 1 2-pound Chateaubriand roast
  • 2 tablespoons plus 2 teaspoons canola oil
  • Favorite meat rub

RED PEPPER CRANBERRY SAUCE:

  • 1 tablespoon olive oil
  • 2 medium red bell peppers finely diced
  • 1 cup red wine
  • ¼ cup red wine vinegar
  • ⅓ cup sugar
  • 2 teaspoons yellow mustard seeds
  • 6 tablespoons dried cranberries
  • 6 tablespoons dried currants
  • ¼ teaspoon salt

Instructions

To make roast:

  • Preheat oven to 250°F. Using butcher’s twine, tie roast to maintain shape. Coat all sides with 2 tablespoons of the canola oil and season with rub.
  • In a medium skillet heat remaining oil. Sear all sides of roast 2 minutes each.
  • Place roast in roasting pan and bake 1 hour 30 minutes.

To make sauce:

  • Heat a medium skillet over medium-high. Add olive oil and diced peppers; cook and stir 3 to 5 minutes.
  • Add remaining ingredients. Bring mixture to boiling, then turn temperature to low and simmer 20 minutes or until liquid is mostly evaporated and thickened.
  • Top each meat serving with Red Pepper Cranberry Sauce. Makes 2 cups sauce.