For the Beef:

1. Roughly 2 hours before you want to serve, take the tenderloin out of the fridge to sit at room temperature for an hour.
2. Preheat the oven to 475°F.
3. Place the tenderloin on a roasting rack set in a pan and pat it dry with paper towels.
4. Liberally season it all over with the salt, pepper, and sugar. Don’t be shy! It NEEDS a lot of seasoning.
5. Insert an oven-safe meat thermometer into the thickest part of the roast and then place in the hot oven for 25-30 minutes, or until the meat thermometer registers a temperature of 120-125°F. This will give you a perfectly medium-rare beef with a deep crust on the outside (it will cook more as it rests in the pan).
6. While the beef is roasting, melt the butter in a small saucepan and add in the garlic cloves. Allow the garlic to steep in the warm butter.
7. Remove the pan from the oven and immediately pour the garlic butter all over the beef. Tent the pan with foil and allow the roast to rest for at least 30 minutes.
8. Slice and serve with the cranberry sauce on the side.

For the Cranberry Sauce:

1. While the beef is roasting/resting, make the sauce by combining all the ingredients in a saucepan set over medium heat.
2. Cook, stirring frequently, until the cranberries begin to burst and pop.
3. Reduce the heat to low and cook for 20-25 minutes, stirring frequently, or until the sauce is thickened and the cranberries are very tender.
4. Serve the sauce alongside the beef.