BEEF CHUTNEY RECIPES

Steps:

• Bring first 4 ingredients to a boil in a saucepan over medium heat. Reduce 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° 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° (medium-rare) to 160° (medium). Remove from pan, and let stand 15 minutes before slicing. 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. Stir Wine Reduction Sauce and reserved vegetable puree into saucepan.
• Bring mixture to a boil; reduce heat, and simmer, stirring frequently, 5 minutes. Whisk in butter, 1 tablespoon at a time. Stir in thyme. Serve with sliced tenderloin. Garnish, if desired.

Steps:

• Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
• Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.
• Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.
• Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.
• Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce.