Peppery Beef Tenderloin Steaks with Spiced Pear Chutney

Total preparation and cooking time: 1 hour

4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1/2 teaspoon cracked black pepper
1/4 teaspoon salt

Spiced Pear Chutney:
2 large ripe pears, cut into 1/2-inch pieces
1 small onion, chopped
1/3 cup sugar
1/3 cup cider vinegar
1 jalapeño pepper, seeded, finely chopped
2 tablespoons raisins or currants
tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme leaves, crushed

Combine chutney ingredients in large saucepan; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Increase heat to medium-high; cook 5 minutes or until thickened. Remove from heat; set aside.

Press cracked pepper evenly onto both sides of beef steaks. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.

Season with salt. Serve with warm or room temperature chutney.

Makes 4 servings.

Grill Directions: Place well-trimmed steaks on grid over medium, ash-covered coals. Grill 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Nutrition information per serving: 332 calories; 25 g protein; 39 g carbohydrate; 9 g fat; 202 mg sodium; 71 mg cholesterol; 3.6 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 3.8 mg iron; 5.0 mg zinc.