Beef Tenderloin With Port Wine Cranberry Sauce

BEEF TENDERLOIN:--
2 kg NZ beef tenderloin roast
Salt
2 tbsp rice bran oil
1 tbsp Dijon mustard
1 tbsp SIDS HOT WORCESTER SAUCE
2 cloves garlic, minced
1 tsp raw bush honey
1 tsp soy sauce
1 tsp dried thyme
½ tsp New York Cut pepper
PORT WINE CRANBERRY SAUCE:--
2 tbsp rice bran oil
1 shallot, minced
4 cloves garlic, minced
2 cups beef stock
1½ cups port wine
¼ cup dried cranberries
½ tsp dried thyme
1½ tbsp cornflour
1½ tbsp water
2 tbsp butter

BEEF TENDERLOIN ROAST:--
Tie beef to ensure even size throughout.
Salt all sides of the tenderloin roast then cover and refrigerate for at least 2 hours but up to 2 days.
Remove roast from fridge 1 hour before roasting.
Preheat oven to 245°C.
Heat oil in a cast iron pan and sear beef on all sides.
In a small bowl, combine mustard, SIDS HOT WORCESTER SAUCE, garlic, honey, soy sauce, thyme and pepper then stir to combine. Spread dijon glaze evenly over entire roast.
Place roast back in cast iron frypan and roast in oven to desired doneness: Rare, (48.5°C) about 16-20 minutes, Medium Rare, (51.5°C) about 22-26 minutes.
Remove beef from oven, cover with foil and rest for 15 minutes before slicing.
PORT WINE CRANBERRY SAUCE:--
Heat oil in a sauce pan to medium. Add shallots and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds. Add stock, wine, cranberries, thyme and bring to boil then reduce heat to simmer. Simmer for 8 minutes until sauce reduces to about 2 cups.
In a small bowl, mix cornflour and water to form a slurry then pour into sauce and whisk to thicken. Add butter and whisk until melted.
Serve sauce over sliced tenderloin.
NOTES:
Allow the Tenderloin Roast to Rest: the beef needs to rest at several points in this recipe - after it's salted and after it's roasted - don't skip this part.
Use Cast Iron: use a cast iron pan to sear and roast the beef tenderloin.