Beef
Tenderloin
Steaks
with
Spiced
Raisins,
Pear
Chutney
-
serves
4
4
beef
tenderloin
steaks,
cut
1
inch
thick
1/2
tsp
cracked
black
pepper
1/4
tsp
salt
Spiced
Pear
Chutney:
2
large
ripe
pears,
cut
into
1/2-inch
pieces
1
small
onion,
chopped
1/3
cup
sugar
1/3
cup
cider
vinegar
1
jalapeño
pepper,
seeded,
finely
chopped
2
tbsp
raisins
or
currants
1/2
tbsp
fresh
lemon
juice
1/4
tsp
ground
allspice
1/4
tsp
dried
thyme
leaves,
crushed
Combine
chutney
ingredients
in
large
saucepan;
bring
to
a
boil.
Reduce
heat;
simmer
30
minutes,
stirring
occasionally.
Increase
heat
to
medium-high;
cook
5
minutes
or
until
thickened.
Remove
from
heat;
set
aside.
Press
cracked
pepper
evenly
onto
both
sides
of
beef
steaks.
Place
steaks
on
rack
in
broiler
pan
so
surface
of
beef
is
2
to
3
inches
from
heat.
Broil
13
to
16
minutes
for
medium
rare
to
medium
doneness,
turning
once.
Season
with
salt.
Serve
with
warm
or
room
temperature
chutney.
Submitted By (Miki)
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