My good friend had us over for dinner and her husband (also good friend) served us this for an appetizer. It was delicious and so I knew it would eventually make its way into my own kitchen. He got his recipe from Chris Knight in "License to Grill", and so I worked off of that, but tweaked it slightly. The original recipe calls for thyme, which I do like however, I love rosemary, and so I switched out the thyme. I was surprised to see how simple the cranberry sauce was, it called for dried cranberries, vinegar and honey and required no cooking. I decided to make my cranberry relish with frozen cranberries (couldn't find fresh) but I was very happy with the end result. I will say that, despite this being very good, for the next time, my husband (who is in charge of the BBQ in our house) has been instructed to get a better sear on the beef, but these ones came off medium rare (which is what we wanted) and were delicious none-the-less.
Cranberry and Rosemary Relish
2 cups of water
1/4 cup good balsamic vinegar
2 cups sugar
600 gram bag of frozen cranberries
2 tsp. of fresh rosemary, chopped fine
1 tsp. kosher salt
3 garlic cloves, pressed
Dissolve sugar in water and vinegar (5 minutes). Add berries, rosemary, salt and garlic. Cook over medium heat till berries pop and sauce thickens (25-35 minutes).
For the Beef:
Slice beef tenderloin into thin slices (1/2 thick). Season with salt and pepper, drizzle with olive oil and let sit. When ready to serve, grill the beef on hot grill, searing both sides. (About a minute on each side). Let rest for a few minutes.
For the Crostinis:
Mix 1/4 cup soft butter with kosher salt and pepper to taste and 1 tsp. of finely chopped rosemary. Slice baguettes, spread with butter and warm in oven until slightly golden.
Top the crostinis with seared beef and a dollop of the cranberry relish.