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Recipe of the Week: Pear-Cranberry Beef Tenderloin

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Recipe of the Week: Pear-Cranberry Beef Tenderloin

One look at this recipe from my cookbook The Shredded Chef and I just want to eat it.

The flavor profile of this dish is just outstanding–onion, garlic, and red wine always go well together, but the addition of the fruit and sugar really makes for something special. And as you can see, the macros are very manageable.

Hope you enjoy!



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4 beef tenderloin steaks, about 1 inch thick and trimmed of fat (4 ounces each)

1/2 large red onion, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons dry red wine or grape juice

2 firm ripe pears, peeled and diced

1/2 cup fresh or frozen cranberries

2 tablespoons brown sugar

1/2 teaspoon pumpkin pie spice

  pear cranberry beef tenderloin prep


Spray a 12-inch skillet with cooking spray and place over medium-high heat. Add the onion, garlic, and wine. Sauté for about 3 minutes, until onion is tender but not brown.

Add the pears, cranberries, brown sugar, and pumpkin pie spice. Reduce heat to medium-low. Simmer uncovered for about 10 minutes, stirring frequently, until the cranberries burst. Transfer chutney to bowl and set aside.

Bring the heat back up to medium and add the beef to the skillet. Cook for about 4 minute on each side for medium doneness. Serve with the chutney

What You Get to Eat

pear cranberry beef tenderloin

What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

If you like what I have to say, sign up for my free newsletter and every week I'll send you awesome, science-based health and fitness tips, delicious "diet-friendly" recipes, motivational musings, and more.


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