Beef Tenderloin With Pear Cranberry Chutney Recipes

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CRANBERRY-STUFFED BEEF TENDERLOIN



Cranberry-Stuffed Beef Tenderloin image

Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.-Carolyn Cope, Allston, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 14

1 cup fresh or frozen cranberries, thawed
1/4 cup dry red wine or beef broth
2 shallots, chopped
1 tablespoon butter
1 beef tenderloin roast (4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
CRANBERRY WINE SAUCE:
2 shallots, chopped
2 tablespoons butter, divided
3/4 cup cranberry juice
3/4 cup dry red wine or beef broth
1/2 cup beef broth
1/2 teaspoon minced fresh thyme

Steps:

  • In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.

Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.

PEAR-CRANBERRY CHUTNEY



Pear-Cranberry Chutney image

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h10m

Yield 10

Number Of Ingredients 7

3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cup sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
  • Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g

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