Sweet-tart chutney brings color and flavor to splendid beef steaks.
large red onion, thinly sliced
cloves garlic, finely chopped
tablespoons dry red wine or grape juice
firm ripe pears, peeled, diced
cup fresh or frozen cranberries
tablespoons packed brown sugar
teaspoon pumpkin pie spice
beef tenderloin steaks, about 1 inch thick (1 lb)
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.
By selecting small portions of lean red meat cuts (round tip, eye of round, top round, top loin, tenderloin and sirloin), you can enjoy meat as part of a healthy diet.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.