Cranberry Balsamic Crusted Chateaubriand
6-8 cloves garlic
1 cup fresh cranberries
1 tablespoon kosher salt
1/4 cup balsamic vinegar
1 teaspoon maple syrup
freshly ground pepper
1/8 cup olive oil, plus additional for searing
1 2-lb chateaubriand
In the bowl of a food processor, finely chop the garlic and fresh cranberries with the salt. Add the balsamic vinegar, sugar and freshly ground black pepper. With the food processor running, add the olive oil. Slather the mixure all over the chateaurbriand and let it marinate for at least 30 minutes in the refrigerator. This can also be done the night before.
Preheat the oven to 375 degrees. Give the roast some time to approach room temperature as the oven preheats.
Heat an oven proof baking pan or large saute pan over medium heat. Lightly coat with olive oil then brown the chateaubriand on all sides, about 3-4 minutes per side. Place the pan in the oven, then roast for about 20 minutes for medium rare, or the internal temperature is about 130 degrees. Let the chateaubriand rest before slicing and serving.