Best 2 Beef Tenderloin With Pomegranate Chutney Recipes

Indulge in a culinary masterpiece with our tantalizing Beef Tenderloin with Pomegranate Chutney recipe. This dish combines the succulent flavors of tenderloin steak with a vibrant and tangy pomegranate chutney, creating a harmonious blend of sweet, savory, and slightly tart notes. Accompany this main course with our delectable side dishes: Parmesan Roasted Broccoli, Creamy Whipped Potatoes, and a refreshing Pomegranate Mojito. Elevate your dining experience with this symphony of flavors and textures, perfect for special occasions or an unforgettable dinner party.

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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

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories 100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Steps:

In a small bowl, soak dried mushrooms in hot water.
Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
Preheat oven to 400 degrees F (200 degrees C).
Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

Tips:

To prepare the beef tenderloin: Season the tenderloin generously with salt and pepper, then sear it in a hot pan with olive oil until browned on all sides. Transfer the tenderloin to a roasting pan and cook in a preheated oven at 400°F for 20-25 minutes, or until it reaches an internal temperature of 135°F for medium-rare.
To make the pomegranate chutney: Combine the pomegranate seeds, onion, ginger, garlic, chili pepper, vinegar, sugar, and spices in a saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, or until the chutney has thickened.
To serve: Slice the beef tenderloin against the grain and arrange it on a platter. Spoon the pomegranate chutney over the beef and garnish with fresh cilantro or parsley.

Conclusion:

Beef tenderloin with pomegranate chutney is an elegant and flavorful dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the chutney adds a sweet and tangy flavor that complements the beef perfectly. This dish is sure to impress your guests and is a great way to enjoy beef tenderloin.