BEEF TENDERLOIN WITH PEAR-CRANBERRY CHUTNEY

Beef Tenderloin with Pear-Cranberry Chutney image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of 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)

Steps:

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.
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.
In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 17 g, TransFat 0 g