Beef Tenderloin With Onion Cherry Chutney Recipes

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BEEF TENDERLOIN WITH ONION-CHERRY CHUTNEY



Beef Tenderloin With Onion-Cherry Chutney image

I haven't tried this yet, but I am going to make it for my boyfriend for his birthday tomorrow. It's from the Better Homes & Gardens "New Dieters Cook Book".

Provided by Katybaby

Categories     Roast Beef

Time 1h25m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 12

2 lbs beef tenderloin fillets
2 teaspoons dried thyme, crushed
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped onion
1 cup chopped yellow sweet pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
2 medium apples, cored and chopped
1/3 cup dried tart cherry
1/4 cup red wine vinegar
3 tablespoons packed brown sugar

Steps:

  • Place roast on rack in shallow roasting pan. In a small bowl stir together 1 1/2 teaspoons of thyme, 2 minced garlic cloves, salt and black pepper. Rub onto surface of meat.
  • Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes.
  • For chutney - cook onion, sweet pepper, remaining garlic in oil in saucepan until tender. Add apples and cherries - stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme - boil gently uncovered for 10-12 minute Cover and let stand 30 min; serve with sliced tenderloin.

Nutrition Facts : Calories 314.2, Fat 22.4, SaturatedFat 8.7, Cholesterol 64.4, Sodium 163, Carbohydrate 11.5, Fiber 1.2, Sugar 8, Protein 16.6

BISON TENDERLOIN WITH CHERRY-ONION CHUTNEY



Bison Tenderloin with Cherry-Onion Chutney image

A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 2h10m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
1 (3 pound) bison tenderloin roast
1 teaspoon kosher salt
1 teaspoon dried thyme
½ teaspoon coarsely ground black pepper
1 tablespoon olive oil
1 ½ cups chopped onion
¾ cup packed brown sugar
¼ cup balsamic vinegar
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
Dash cayenne pepper
3 cups frozen tart red pitted cherries
1 medium pear, cored and chopped
Salt and black pepper

Steps:

  • Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
  • Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
  • Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
  • Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
  • Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 22.8 g, Cholesterol 58.1 mg, Fat 4.2 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 19.8 g

BEEF TENDERLOIN IN CHERRY SAUCE



Beef Tenderloin in Cherry Sauce image

It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

Provided by Annacia

Categories     Cherries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 (16 ounce) can pitted dark sweet cherries in juice
1/4 cup ruby port
1/2 cup beef broth
1 teaspoon drained bottled horseradish
1 teaspoon tomato paste
1 shallot, thinly sliced
1 large bay leaf
1/2 teaspoon whole black peppercorn
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon mild olive oil
4 (6 ounce) beef tenderloin steaks
salt & freshly ground black pepper
1/4 cup kirsch (cherry brandy)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grenadine

Steps:

  • Drain the cherry juice into a large saucepan and set the cherries aside.
  • Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
  • Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
  • Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
  • Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
  • Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
  • Heat the olive oil in a large, heavy skillet over high heat.
  • Sprinkle the steaks with salt and pepper and add them to the hot oil.
  • Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
  • Transfer the steaks to a large platter.
  • Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Stir in the butter and grenadine syrup, the sauce should be bright red.
  • Cook until the beef is heated through, about 2 minutes longer.
  • Season the sauce to taste with salt and pepper, if necessary.
  • Transfer the beef tenderloin steaks to warmed dinner plates.
  • Spoon the cherry sauce over them and serve at once.

Nutrition Facts : Calories 591.6, Fat 46.4, SaturatedFat 18.5, Cholesterol 128.5, Sodium 171.6, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 30.7

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