Slow Roasted Beef Tenderloin with Port Wine Sauce

Tie beef to ensure even size throughout.

Salt all sides of the tenderloin roast with kosher salt.

Cover and refrigerate for at least 2 hours but up to 2 days.

Remove roast from fridge 1 hour before roasting.

Preheat oven to 475 degrees.

Heat olive oil in a cast iron pan and sear beef on all sides.

In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.

Spread dijon glaze evenly over entire roast.

Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.

Remove beef from oven, cover with foil and rest for 15 minutes before slicing.

Heat olive in a sauce pan over medium heat.

Add shallots and cook until soft, about 5 minutes.

Add garlic and cook for 30 seconds.

Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.

Simmer for 8 minutes or until sauce reduces to about 2 cups.

In a small bowl, mix cornstarch and water to form a slurry.

Pour cornstarch mixture into sauce and whisk to thicken.

Add butter and whisk until melted.

Serve sauce over sliced tenderloin.