Tried of turkey and ham at Christmas dinner? Try this flavorful beef tenderloin with delicious red pepper chutney. Click here for more Dinner recipes.

Beef Tenderloin with Citrus
Serves 12
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Prep Time
20 min
Total Time
1 hr 15 min
Prep Time
20 min
Total Time
1 hr 15 min
  1. 1 tbsp. vegetable oil
  2. 2 tsp. coarsely ground black pepper
  3. ½ tsp. ground coriander
  4. 3 tsp. mustard seeds
  5. 1 beef tenderloin
  6. Kosher salt
  7. ½ c. orange marmalade
  8. ¼ c. white wine vinegar
  9. 3 tbsp. sugar
  10. 1 tsp. fennel seeds
  11. 2 oranges
  12. 1½ c. chopped roasted red peppers
  1. Preheat oven to 450 degrees F. Line roasting pan or jelly-roll pan with foil. Add roasting rack to pan.
  2. In medium bowl, stir together oil, pepper, coriander, and 2 teaspoons mustard seeds; rub all over tenderloin. Sprinkle beef with 1 tablespoon kosher salt. Place beef on rack and roast 40 to 50 minutes or until desired doneness (140 degrees F for medium-rare). Cover loosely with foil and let rest at least 10 minutes Remove and discard string.
  3. Meanwhile, in 2-quart saucepan, heat marmalade, vinegar, sugar, fennel seeds, and remaining 1 teaspoon mustard seeds on medium-low just until marmalade melts, stirring to combine. Remove from heat; let cool.
  4. While chutney cools, from oranges, cut and discard peel and pith; cut out segments between membranes. Stir orange segments and red peppers into chutney. Place beef on platter; garnish with bay leaves and pink peppercorns. Serve with chutney.
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