Sweet-tart chutney brings color and flavor to splendid beef steaks.
Beef Tenderloin with Pear-Cranberry Chutney
- Prep Time 40 min
- Total 40 min
- Servings 4
- Ingredients 8
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)
Instructions
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.
Nutrition
260
Calories
8g
Total Fat
25g
Protein
23g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 60mg
- 3%
- Potassium
- 510mg
- 15%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 4g
- 14%
- Sugars
- 17g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 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 Choice
1 1/2Tips from the Betty Crocker Kitchens
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