Beef Tenderloin With Onion-Cherry Chutney

Submitted by Katybaby

"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"."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Yields: 10 slices
• Serves: 10

ingredients

• 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

directions

1. 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.
2. Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes.
3. 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.