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Beef Tenderloin with Citrus–Red Pepper Chutney

Nov 7, 2013
beef tenderloin with citrus red pepper chutney
Kate Mathis

Tried of turkey and ham at Christmas dinner? Try this flavorful beef tenderloin with delicious red pepper chutney.

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Cal/Serv:
Yields:
Prep Time: 0 hours 20
Total Time:
Ingredients
1 tbsp. vegetable oil
2 tsp. coarsely ground black pepper
1/2 tsp. ground coriander
3 tsp. mustard seeds
beef tenderloin
kosher salt
1/2 c. orange marmalade
1/4 c. white wine vinegar
3 tbsp. sugar
1 tsp. fennel seeds
oranges
1 1/2 c. chopped roasted red peppers
Directions
  1. Preheat oven to 450 degrees F. Line roasting pan or jelly-roll pan with foil. Add roasting rack to pan.
  2. In medium bowl, stir together oil, pepper, coriander, and 2 teaspoons mustard seeds; rub all over tenderloin. Sprinkle beef with 1 tablespoon kosher salt. Place beef on rack and roast 40 to 50 minutes or until desired doneness (140 degrees F for medium-rare). Cover loosely with foil and let rest at least 10 minutes Remove and discard string.
  3. Meanwhile, in 2-quart saucepan, heat marmalade, vinegar, sugar, fennel seeds, and remaining 1 teaspoon mustard seeds on medium-low just until marmalade melts, stirring to combine. Remove from heat; let cool.
  4. While chutney cools, from oranges, cut and discard peel and pith; cut out segments between membranes. Stir orange segments and red peppers into chutney. Place beef on platter; garnish with bay leaves and pink peppercorns. Serve with chutney.





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Beef Tenderloin with Citrus–Red Pepper Chutney
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Date: 12.12.2018, 01:25 / Views: 63593