Bison Tenderloin With Cherry Onion Chutney Recipes

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BISON TENDERLOIN WITH CHERRY-ONION CHUTNEY



Bison Tenderloin with Cherry-Onion Chutney image

A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 2h10m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
1 (3 pound) bison tenderloin roast
1 teaspoon kosher salt
1 teaspoon dried thyme
½ teaspoon coarsely ground black pepper
1 tablespoon olive oil
1 ½ cups chopped onion
¾ cup packed brown sugar
¼ cup balsamic vinegar
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
Dash cayenne pepper
3 cups frozen tart red pitted cherries
1 medium pear, cored and chopped
Salt and black pepper

Steps:

  • Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
  • Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
  • Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
  • Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
  • Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 22.8 g, Cholesterol 58.1 mg, Fat 4.2 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 19.8 g

SPICE-RUBBED AMERICAN BISON TENDERLOIN



Spice-Rubbed American Bison Tenderloin image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 whole chipotle pepper in adobo, seeded or 1 teaspoon ground dried chipotles
1 teaspoon black peppercorns, freshly ground
1/2 teaspoon allspice, ground
2 teaspoons red chile powder
2 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1/4 cup paprika
1 tablespoon sugar
1 tablespoon salt
4 (8-ounce) bison tenderloin fillets

Steps:

  • Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving.

BEEF TENDERLOIN WITH ONION-CHERRY CHUTNEY



Beef Tenderloin With Onion-Cherry Chutney image

I haven't tried this yet, but I am going to make it for my boyfriend for his birthday tomorrow. It's from the Better Homes & Gardens "New Dieters Cook Book".

Provided by Katybaby

Categories     Roast Beef

Time 1h25m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 12

2 lbs beef tenderloin fillets
2 teaspoons dried thyme, crushed
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped onion
1 cup chopped yellow sweet pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
2 medium apples, cored and chopped
1/3 cup dried tart cherry
1/4 cup red wine vinegar
3 tablespoons packed brown sugar

Steps:

  • Place roast on rack in shallow roasting pan. In a small bowl stir together 1 1/2 teaspoons of thyme, 2 minced garlic cloves, salt and black pepper. Rub onto surface of meat.
  • Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes.
  • For chutney - cook onion, sweet pepper, remaining garlic in oil in saucepan until tender. Add apples and cherries - stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme - boil gently uncovered for 10-12 minute Cover and let stand 30 min; serve with sliced tenderloin.

Nutrition Facts : Calories 314.2, Fat 22.4, SaturatedFat 8.7, Cholesterol 64.4, Sodium 163, Carbohydrate 11.5, Fiber 1.2, Sugar 8, Protein 16.6

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