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Beef Tenderloin with Pear-Cranberry Chutney
Beef Tenderloin with Pear-Cranberry Chutney
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Prep Time:
40 minutes
Total Time:
40 minutes
Tangy chutney elevates juicy beef steaks.
Ingredients:
  • 1/2 large red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons dry red wine or grape juice
  • 2 firm ripe pears, peeled, diced
  • 1/2 cup fresh or frozen cranberries
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 4 beef tenderloin steaks, about 1 inch thick (1 lb)
Instructions:
  • In a 12-inch nonstick skillet over medium-high heat, sauté onion and garlic in wine for about 5 minutes, stirring frequently until onion is tender but not browned.
  • Combine the pears, cranberries, brown sugar, and pumpkin pie spice in a pot. Lower the heat and simmer uncovered for about 10 minutes, stirring often, until the cranberries burst. Transfer the chutney to a small bowl and set aside.
  • Cook the beef in the same skillet over medium heat for about 8 minutes until medium doneness, flipping once. Serve with chutney.

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