Beef Triangles With Chutney Sauce Cooking Light Food
ASIAN TRIANGLES
Crunchy vegetables, savory ground beef and a flaky crust-there's a lot to like in these little pockets! -Violet Heaton, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- In a skillet, combine first 5 ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender. , Separate crescent dough into triangles; cut each one in half diagonally. Place 1 rounded teaspoon beef mixture in center of each triangle; fold dough over mixture. Press edges with a fork to seal. Place on ungreased baking sheet. Bake at 375° until golden, about15 minutes. , Serve with sweet-and-sour sauce and hot mustard sauce if desired.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY
When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. , Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.
Nutrition Facts : Calories 381 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 395mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 37g protein.
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