Categories: Beef- main Dish
Ingredients
- 4 cups reduced-sodium beef broth
- 1 onion, quartered
- 1 celery rib, chopped
- 1 (oz.) jar hot mango chutney
- 1 Tbsp. butter or margarine, melted
- 1 tsp. salt
- 1/2 tsp. coarsely ground pepper
- 1 (5 to 6-lb.) beef tenderloin, trimmed
- Wine Reduction Sauce:
- 3 Tbsp. butter or margarine
- 1/2 tsp. chopped fresh or 1/4 tsp. dried thyme
- Garnish: fresh thyme sprigs, whole roasted shallots
Directions
- Bring first 4 ingredients to a boil in a saucepan over medium 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 degrees 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 degrees (medium-rare) to 160 degrees (medium). 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.
- Bring mixture to a boil; reduce heat, and simmer, stirring frequently, 5 minutes. Whisk in butter, 1 Tbsp. at a time. Stir in thyme. Serve with sliced tenderloin. Garnish, if desired.