Source: dLife

Beef tenderloin steaks with pears, cranberries, and onions.

Servings

0.5 Onion, red, fresh, large, whole , thinly sliced
2 medium garlic cloves , finely chopped
2 tbsp red wine (dry)
2 Pears, Asian , peeled and diced
0.5 cup fresh cranberries
2 tbsp packed brown sugar
0.5 tsp pumpkin pie spice
1 lb extra lean beef tenderloin , about 1-inch thick (4 steaks)

1 Spray 12-inch skillet with cooking spray and cook onion, garlic, and wine over medium-high heat for about 5 minutes. Stir frequently until onion is tender but not brown.
2 Stir in remaining ingredients except beef, reduce heat. Simmer uncovered for 10 minutes, stirring frequently, until cranberries burst. Place chutney in small bowl; set aside.
3 Cook beef in skillet over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.

Alcohol temporarily lowers blood glucose, so it's best to have just one glass of wine with your meal.