Holiday Roast with Red Pepper Cranberry Sauce

The Perfect Sauce to Pair with a Roast

Prep: 5 min | Cook: 25 min | Yield: 2 cups

(Family Features) Creating a crowd-pleasing holiday centerpiece starts with choosing a flavorful, tender cut of meat. This year, you can make a holiday roast to remember with an elegant cut from Omaha Steaks paired with this Red Pepper Cranberry Sauce to elicit rave reviews from guests.

Equipment

• Butcher's twine

Ingredients

Roast

• 1 (2 pound) Omaha Steaks chateaubriand roast
• 2 tablespoons + 2 teaspoons canola oil, divided
• Omaha Steaks Private Reserve Rub

Red Pepper Cranberry Sauce

• 1 tablespoon olive oil
• 2 medium red bell peppers, finely diced
• 1 cup red wine
• 1/4 cup red wine vinegar
• 1/3 cup white sugar
• 2 teaspoons yellow mustard seeds
• 6 tablespoons dried cranberries
• 6 tablespoons dried currants
• 1/4 teaspoon salt

Instructions

1. Heat oven to 250 degrees F.

Roast

1. Using butcher's twine, tie roast to maintain shape. Coat all sides with 2 tablespoons canola oil and season with rub.
2. In medium skillet, heat remaining oil. Sear all sides of roast for 2 minutes on each side.
3. Place roast in roasting pan and bake for 1 hour, 30 minutes.

Red Pepper Cranberry Sauce

1. Heat medium skillet on medium-high heat.
2. Add olive oil and diced red pepper; saute for 3 to 5 minutes.
3. Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to boil then turn temperature to low and simmer for 20 minutes or until liquid is mostly evaporated and thickened.
4. Top each serving of roast with Red Pepper Cranberry Sauce.

Watch video to see how to make this recipe!

Attribution

Omaha Steaks