Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Heat oven to 425ºF (218 ºC). Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet. Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135ºF (56 to 57ºC) for medium-rare. Let stand loosely covered 10 minutes before slicing. Meanwhile, add 1 tablespoon (15mL) of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you'll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain.