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Beef Tenderloin with Pear-Cranberry Chutney

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By Betty Crocker Kitchens
Updated Sep 8, 2010
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    Stir 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.
  • Step 
    3
    In 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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