- 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
- Wine Reduction Sauce
- 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)
How to Make It
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.