Peppered Chutney Roast
Beef tenderloin worthy of a Dynasty dinner.
Beef tenderloin marinated in a tangy pineapple-Worcestershire mixture, coated in cracked pepper, and finished with a spoonful of chutney. The most dramatic main course you can serve.
- Category
- Main Dishes
- Servings
- 14
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ¼ cup unsweetened pineapple juice
- ¼ cup steak sauce
- ⅓ cup Worcestershire sauce
- ⅓ cup port wine
- ¼ cup lemon juice
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dry mustard
- 1 (3- to 4-lb) beef tenderloin
- 2 teaspoons cracked pepper or 4 slices bacon
- ⅓ cup chutney
- Hot cooked Brussels sprouts (optional)
Instructions
- 1
Stir together pineapple juice, steak sauce, Worcestershire sauce, port wine, lemon juice, seasoned salt, pepper, lemon-pepper seasoning, and dry mustard for marinade.
- 2
Place meat in a large plastic bag in a baking dish. Pour marinade over meat; close bag. Refrigerate several hours or overnight, turning occasionally. Drain, reserving marinade.
- 3
Rub beef tenderloin with cracked pepper. Place on rack in shallow roasting pan. Arrange bacon slices over tenderloin.
- 4
Roast, uncovered, at 425°F for 30 to 45 minutes or until meat thermometer registers 135°F. Baste twice during roasting with reserved marinade.
- 5
Spoon chutney evenly over tenderloin. Bake 5 to 10 minutes more or until thermometer registers 140°F.
- 6
Remove tenderloin to serving platter. Let stand about 15 minutes before slicing. Serve with Brussels sprouts if desired.
Recipe shared by Gerry D