Ingredients

1/4 cup dried cranberries
1/3 cup dry white vermouth
Four 1 1/2 to 2-inch-thick slices from the tournedo end of beef tenderloin,
lightly salted and peppered
All-purpose flour for dredging
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
3-4 large shallots, peeled
1/4 cup balsamic vinegar
1 teaspoon dark molasses, to broaden the sauce
1/2 pound of just-ripe brie cheese, peeled if you like

Description

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