Photography by Grant L. Gursky
Ingredients
1/2 large red onion, thinly sliced
2 cloves garlic, finely chopped
2 Tbsp dry red wine
2 ripe pears, peeled and diced
1/2 cup fresh or frozen cranberries
2 Tbsp packed brown sugar
1/2 tsp pumpkin pie spice
4 beef tenderloin steaks,
about 1-inch thick
Instructions
Heat a 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 and reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place chutney in a small bowl and set aside.
In the same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.
Prep Time: 40 minutes Cooking Time: 40 minutes Servings: 4