Holiday Roast – Sweet Red Pepper Cranberry Sauce
- by Omaha Steaks
Be the host with the roast this holiday season. Serve your favorite beef roast with a festive and delicious sauce –red pepper cranberry sauce – a sweet, tangy sauce that balances the richness of the beef.
This sauce pairs perfectly with any beef roast, but pairs exceptionally well with a tender chateaubriand. This roast-size filet mignon is aged 21-28 days to naturally maximize tenderness and is an elegant holiday centerpiece. The subtle sweetness in the red pepper cranberry sauce complements the delicately mild flavor of this sophisticated roast.
This simple sauce is made with red wine and sugar, and simmers on the stove for a perfect consistency. The fresh cranberries and currants add tangy tart flavor and gives a festive color to your main holiday dish. It’s a vibrant sauce to pair with a beef roast for your holiday dinner.
The star of most holiday meals is the meat, side dishes make it complete. Gift yourself more time with family with our easy, heat-and-serve side dishes. Try cheesy scalloped potatoes, classic green bean casserole, sage dressing or steakhouse creamed corn for a delicious and stress-free holiday meal. To complete your meal, add a scrumptious gourmet dessert, like pumpkin pie or New York cheesecake.
Build your custom holiday chateaubriand meal and choose your sides and dessert – everything you need to host. Then, whip up this simple sweet red pepper cranberry sauce to pair with your impressive roast and wow your guests this holiday season.
Sweet Red Pepper Cranberry Sauce
A sweet, tangy sauce that balances the richness of a holiday beef roast
- 1 T. olive oil
- 2 medium red bell peppers finely diced
- 1 c. red wine
- ¼ c. red wine vinegar
- 1/3 c. white sugar
- 2 tsp. yellow mustard seeds
- 6 T. dried cranberries
- 6 T. dried currants
- ¼ tsp. salt
Preheat a medium sized skillet to medium-high heat. Add 1 T. olive oil and diced red pepper, sauté for 3-5 minutes.
Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to a boil, then turn temperature to low and simmer for 20 minutes or until liquid is mostly evaporated and thickened.
Bring to room temperature before serving alongside holiday roast.
If desired Sweet Red Pepper Cranberry sauce can be made up to 3 days in advance.
For tips on cooking your holiday roast, check out our Chateaubriand Butcher’s Guide. Have a joyous and delicious holiday meal!
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