Beef Tenderloin with Pear-Cranberry Chutney

Name: Beef Tenderloin with Pear-Cranberry Chutney
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks, about 1 inch thick; 2 Tbsps packed brown sugar; 118 milliliters fresh or frozen cranberries; 2 cloves garlic, finely chopped; 2 Tbsps dry red wine or grape juice; 2 firm ripe pears, peeled, diced; 1 teaspoons pumpkin pie spice; 1 larges red onion, thinly sliced

You can never have too many main course recipes, so give Beef Tenderloin with Pear-Cranberry Chutney a try. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 260 calories, 26g of protein, and 7g of fat. This recipe serves 4. If you have garlic, onion, pears, and a few other ingredients on hand, you can make it. To use up the pumpkin pie spice you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Garlic

Onion

Wine

Equipment you will use

Frying Pan

Stir in pears, cranberries, brown sugar and pumpkin pie spice; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst.

Ingredients you will need

Pumpkin Pie Spice