Beef Tenderloin with Pear-Cranberry Chutney

Sweet-tart chutney brings color and flavor to splendid beef steaks.

  • prep time 40 min
  • total time 40 min
  • ingredients 8
  • servings 4

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)
  • 1 Heat 12-inch nonstick skillet over medium-high heat. Cook onion, garlic and wine in skillet about 5 minutes, stirring frequently, until onion is tender but not brown.
  • 2 Stir in pears, cranberries, brown sugar and pumpkin pie spice; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place chutney in small bowl; set aside.
  • 3 In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    60mg
    60%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    4g
    4%
      Sugars
    17g
    17%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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