Pink pepper & cranberry beef tenderloin

Ingredients

• 3 tablespoons (45 ml) butter
• 2 beef tenderloin pieces
• 1 tablespoon (15 ml) pink peppercorns
• 1/2 cup (125 ml) wine vinegar
• 2 cups (500 ml) water
• 2 tablespoons (30 ml) beef broth concentrate
• 1/2 cup (125 ml) red wine
• 1 tablespoon (15 ml) cornstarch
• 1 teaspoon (5 ml) dried rosemary
• 1/2 cup (125 ml) whole berry cranberry sauce