Beef Tenderloin With Onion-Cherry Chutney

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: 1 hr 25 mins
• Serves: 10
• Yields: 10 slices

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.