Ingredients: |
Ingredients: Tenderloin:
Salt
1-2 T cracked black pepper
3 cloves garlic, minced
2 tsp dried thyme leaves
1 well-trimmed whole beef tenderloin (4-5 lbs)
Chutney:
2 large pears, cut into 1/2 inch pieces
1 small onion, chipped
1/2 c sweetened dried cranberries
1/2 c packed brown sugar
1/4 c cider vinegar
1 jalapeno, seeded, finely chopped
1 T fresh lime juice
1/2 tsp ground allspice
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Directions: |
Directions:Heat oven to 425 degrees. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in a 425 degree oven 50-60 minutes for medium rare; 60-70 minutes for medium doneness. Remove roast when the meat thermometer registers 135 degrees for medium rare, 150 degrees for medium doneness.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. Temperature will continue to rise about 10 degrees to reach 145 for medium rare; 160 degrees for medium.
Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney.
To make Chutney: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, simmer 30 minutes or until thickened, stirring occasionally. Serve warm or at room temperature.
Note: Chutney can be prepared up to 2 days ahead; refrigerate, covered. Reheat or bring to room temperature before serving. Makes 3 cups. |
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