Pear Cranberry Beef Tenderloin

• 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
• 2T dry red wine or grape juice
• 2 firm ripe pears, peeled and diced
• 1/2 cup frozen or fresh cranberries
• 2T brown sugar
• 1/2t pumpkin pie spice

1. Spray a 12 inch skillet with cooking spray and place over medium to high heat. Add the onion, garlic, and wine. Saute for 3 minutes until onion is tender but not brown.
2. 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.
3. Bring the heat back up to medium and add the beef to skillet. Cook for about 4 minutes on each side for medium doneness. Serve with chutney.

beef tenderloin, red onion, garlic, t, firm ripe pears, cranberries, brown sugar, pumpkin pie spice

Taken from www.epicurious.com/recipes/member/views/pear-cranberry-beef-tenderloin-52881301 (may not work)