Ingredients: |
Ingredients: 4 cups reduced-sodium beef broth
1 onion, quartered
1 carrot, chopped
1 celery rib, chopped
1 (9 oz) jar hot mango chutney
1 tbsp butter or margarine, melted
1 tsp salt
½ tsp coarsely ground pepper
1 (5 to 6 lb) beef tenderloin, trimmed
Wine Reduction Sauce:
3 tbsp butter or margarine
½ tsp chopped fresh or ¼ tsp dried thyme
|
Directions: |
Directions: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 ½ cups. Pour mixture through a wire-mesh strainer into a large bowl, reserving vegetables; cover broth reduction mixture.
Process reserved vegetables in a food processor until smooth, stopping to scrape down sides; cover.
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.
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.
Add reserved beef broth 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.
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. |
This recipe for Chutney Beef Tenderloin is from