Chutneyed beef tenderloin - sl 11/94
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Ready-to-serve, reduced sodium beef broth |
| 1 | each | Carrot; scraped and chopped |
| 1 | each | Onion; quartered |
| 1 | each | Stalk celery; chopped |
| 1 | each | 9-oz jar chutney; finely chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground pepper |
| 750 | millilitres | Bottle Cabernet Sauvignon |
| 3 | cloves | Shallots; minced |
| 1 | tablespoon | Butter / margarine; softened |
| 5 | pounds | To 6 lb beef tenderloin; trimmed |
| Wine Reduction Sauce | ||
| 3 | tablespoons | Butter |
| ½ | teaspoon | Fresh thyme; chopped OR- |
| ¼ | teaspoon | Dried thyme |
| 1 | each | Bay leaf |
| 3 | eaches | To 4 sprigs fresh thyme |
Directions
WINE REDUCTION SAUCE
Chutneyed Beef Tenderloin:
Combine beef broth and next 3 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat, and simmer 40 minutes or until mixture is reduced to about 1-½ cups. Pour mixture through a wire-mesh strainer ito a bowl, reserving vegetables; set beef broth reduction mixture aside.
Position knife blade in food processor bowl; add reserved vegetables. Process until smooth. Set vegetable mixture aside.
Combine chutney and next 3 ingredients; stirring until smooth.
Spread half of chutney mixture evenly over all surfaces of tenderloin. Place tenderloin on a rack in a shallow roasting pan.
Bake at 450F for 20 minutes. Remove from oven, and spread remaining chutney mixture evenly over tenderloin. Bake 10 to 20 additional minutes or until a meat thermometer inserted in thickest portion registers 145F for rare, 160F for medium. Remove tenderloin from pan, and let stand 15 minutes before slicing.
Remove rack from pan.
Add beef broth reduction to pan; place pan over burners. Bring to a boil over medium heat, stirring to loosen browned particles. Pour broth mixture into a saucepan; add Wine Reduction Sauce and vegetable mixture.
Bring mixture to a boil; reduce heat, and simmer 5 minutes, stirring frequently. Whisk in 3 tablespoons butter, 1 tablespoon at a time. Stir in thyme. Serve with tenderloin. Yield: 12 servings.
Wine Reduction Sauce:
Combine all ingredients in a small saucepan. Bring to a boil over medium heat; reduce heat, and simmer until liquid is reduced to about 1 cup (about 40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with the back of a spoon against sides of strainer to remove all juices. Discard solids. Yield: 1 cup.
Jan Downs of Louisiana, in November, 1994"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-13-95