Contestant number four for our healthy holiday cooking competition is Robert Aranson with Kelly's Restaurant and Catering in Sherman. He is making a delicious stuffed beef tenderloin with mango and cranberry chutney.
Roasted Stuffed Beef Tenderloin with Mango Cranberry Chutney
2LB. center cut beef tenderloin
2 whole roasted red peppers
10 roasted garlic cloves
1-8 oz. bag baby spinach clipped
8oz apple juice
1 fresh mango diced
2 yellow onion cut into slivers
1 cup dry cranberries
1tbls olive oil
1tbls brown sugar
Pinch of salt and cinnamon
Cut tenderloin out into a flat piece
Lay pieces of red pepper and spinach onto meat, next spread garlic on top of spinach and season with salt.
Roll meat from one end tightly. Bound with string and brown in hot pan. Cool in 350 degree oven till internal temperature of 130. Let stand for ten minutes and slice.
Chutney: In hot pan saute' onions till golden brown. Next all other ingredients and reduce by half (till thickened) season to taste with salt and cinnamon.