I always end up coming home from Trader Joe's with more items than I intended to. I spot some new interesting product that I want to try and usually end up with a great new meal. On my last trip to Trader Joe's I got some Mango Ginger Chutney. I immediately thought of putting it on grilled beef. I've been on a parsnip kick lately after I made Cider Roasted Root Vegetables, so I knew I wanted to do something with that vegetable. I settled on a puree of carrots and parsnips with chives. I also made Feta and Chive Biscuits to go with the beef.
Ingredients:
1/2 beef tenderloin
salt and pepper
1/2 jar Mango Ginger Chutney
5 parsnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1/4 cup fresh chives, chopped
6 tablespoons butter, divided
1/4 teaspoon nutmeg
Preparation:
1. Heat grill to medium. Season beef tenderloin with salt and pepper.
2. Grill beef, turning twice, for about a 27-30 minutes for medium rare.
3. With about 5-8 minutes left of cook time, spoon mango chutney over tenderloin.
4. While beef is cooking, make the vegetable puree.
5. Boil the parsnips and carrots until soft, about 15 minutes.
6. Drain the vegetables and return to pot. Toss with 3 tablespoons of butter.
7. Place vegetables, remaining 3 tablespoons of butter, chives, nutmeg, salt and pepper in a food processor. Blend until smooth (1-2 minutes). Serve immediately with the beef.
Ingredients:
1/2 beef tenderloin
salt and pepper
1/2 jar Mango Ginger Chutney
5 parsnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1/4 cup fresh chives, chopped
6 tablespoons butter, divided
1/4 teaspoon nutmeg
Preparation:
1. Heat grill to medium. Season beef tenderloin with salt and pepper.
2. Grill beef, turning twice, for about a 27-30 minutes for medium rare.
3. With about 5-8 minutes left of cook time, spoon mango chutney over tenderloin.
4. While beef is cooking, make the vegetable puree.
5. Boil the parsnips and carrots until soft, about 15 minutes.
6. Drain the vegetables and return to pot. Toss with 3 tablespoons of butter.
7. Place vegetables, remaining 3 tablespoons of butter, chives, nutmeg, salt and pepper in a food processor. Blend until smooth (1-2 minutes). Serve immediately with the beef.