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!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
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
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
What did you think of this week’s recipe? Let me know in the comments below!
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