Beef Tenderloin with Citrus-Red Pepper Chutney
(from Lucianolinda’s recipe box)
Source: Good Housekeeping mag.
Prep time: 20 minutes
Cook time: 45 minutes
Serves 12 people
Ingredients
- 1 Tbsp. vegetable oil
- 2 tsp. coarsely ground black pepper
- 1/2 tsp. ground coriander
- 3 tsp. mustard seed
- 1 trimmed and tied beef tenderloin (About 5 Lbs.)
- Kosher salt
- 1/2 cup orange marmalade
- 1/4 cup white wine vinegar
- 3 Tbsp. sugar
- 1 tsp. fennel seeds
- 2 oranges
- 1 1.2 cups chopped roasted red peppers
Directions
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Preheat oven to 450 degrees. Line roasting pan or jelly-roll pan with foil. Add roasting rack to pan.
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In med. bowl, stir together oil, pepper, coriander, and 2 tsp. mustard seeds; rub all over tenderloin. Sprinkle beef on rack and roast 40 to 50 minutes or until desired doneness (140 degrees for med-rare). Cover loosely with foil and let rest at least 10 minutes. Remove and discard string.
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Meanwhile, in 2 qt. saucepan, heat marmalade, vinegar, sugar, fennel seeds, and remaining 1 tsp. mustard seed o med.-low just until marmalade melts, stirring to combine. Remove from heat; let cool.
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While chutney cools, from oranges, cut and discard peel and pith; cut out segments between membranes. Stir orange segments and red peppers into chutney. Place beef on platter; garnish with bay leaves and pink peppercorns. Serve with chutney.
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Per serving: about 530 cal., 43g. protein, 18g carbohydrate, 36g total fat (14g saturated), 2g fiber, 117mg. cholesterol, 625mg. sodium