Chutneyed Beef Tenderloin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
4 cups reduced-sodium beef broth |
1 onion, quartered |
1 carrot, chopped |
1 celery rib, chopped |
1 (9-ounce) jar hot mango chutney |
1 tablespoon butter or margarine, melted |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1 (5- to 6-pound) beef tenderloin, trimmed |
wine reduction sauce |
3 tablespoons butter or margarine |
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
garnish: fresh thyme sprigs, whole roasted shallots (see roasted vegetables) |
Directions:
1. Bring first 4 ingredients to a boil in a saucepan over medium heat. Reduce heat, and simmer 40 minutes or until mixture is reduced to about 1 1/2 cups. Pour mixture through a wire-mesh strainer into a large bowl, reserving vegetables; cover broth reduction mixture, and chill, if desired.
2. Process reserved vegetables in a food processor until smooth, stopping to scrape down sides; cover and chill, if desired.
3. Stir together chutney and next 3 ingredients. Spread half of chutney mixture evenly over tenderloin. Place tenderloin on a rack in a shallow roasting pan.
4. Bake tenderloin at 450° for 20 minutes. Remove from oven, and spread remaining chutney mixture over tenderloin. Bake 10 to 20 more minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium). Remove from pan, and let stand 15 minutes before slicing. Remove rack from pan.
5. Add reserved beef broth reduction to pan. Bring to a boil over medium heat, stirring to loosen browned particles; pour into a large saucepan. Stir Wine Reduction Sauce and reserved vegetable puree into saucepan.
6. Bring mixture to a boil; reduce heat, and simmer, stirring frequently, 5 minutes. Whisk in butter, 1 tablespoon at a time. Stir in thyme. Serve with sliced tenderloin. Garnish, if desired.
|
|