element. Don’t add more than one Google tag to each page.
Beef Tenderloin with Pear-Cranberry Chutney

Beef Tenderloin with Pear-Cranberry Chutney

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

Components: 4 beef tenderloin steaks, about 1 inch thick (1 pound),2 tablespoons loaded brown sugar,1/ 2 cup fresh or frozen cranberries,2 cloves garlic, carefully sliced,2 tablespoons dry red white wine or grape juice,2 firm ripe pears, peeled, diced,1/ 2 teaspoon pumpkin pie spice,1/ 2 big red onion, very finely sliced

Instructions: Heat 12- inch nonstick skillet over medium-high heat. Prepare onion, garlic and wine in frying pan about 5 minutes, stirring often, until onion is tender however not brown., Stir in pears, cranberries, brown sugar and pumpkin pie spice; lower heat. Simmer exposed about 10 minutes, stirring regularly, until cranberries burst. Place chutney in little bowl; set aside., In same frying pan, cook beef over medium heat about 8 minutes for medium doneness, turning as soon as. Serve with chutney.

Read More