Chutneyed Beef Tenderloin

Southern Living
12 servings


+ Add To Shopping List
4 cups reduced-sodium beef broth
1 onion, quartered
1 carrot, chopped
1 celery rib, chopped
1 (9-ounce) jar hot mango chutney
1 tablespoon butter or margarine, melted
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 (5- to 6-pound) beef tenderloin, trimmed
3 tablespoons butter or margarine
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
Garnish: fresh thyme sprigs, whole roasted shallots (see Roasted Vegetables)


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 1/2 cups. Pour mixture through a wire-mesh strainer into a large bowl, reserving vegetables; cover broth reduction mixture, and chill, if desired.

Process reserved vegetables in a food processor until smooth, stopping to scrape down sides; cover and chill, if desired.

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 reduction 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. Garnish, if desired.

Created date

January 2001