Beef Tenderloin with Onion-Cherry Chutney
- prep time:
- 20 mInutes
- total time:
- 55 minutes or 8 hours if slow cooking
Debbie
A Better Homes and Garden recipe I made for Dan and Marian’s anniversary dinner.
ingredients
- 1 2- to 2-1/2-pound beef tenderloin roast
- 2 teaspoons dried thyme, crushed
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped onion (1 large)
- 1 cup chopped red and/or yellow sweet pepper (1 large)
- 1 tablespoon olive oil or cooking oil
- 2 medium apples, cored and chopped (about 1-1/3 cups)
- 1/3 cup dried tart cherries
- 1/4 cup red wine vinegar
- 3 tablespoons packed brown sugar
directions
- 1
1. Place roast on a rack in a shallow roasting pan. In a small bowl stir together 1-1/2 teaspoons of the thyme, 2 of the minced garlic cloves (1 teaspoon), salt, and black pepper. Rub onto surface of the meat. Insert an oven-going meat thermometer into thickest portion of roast. Roast, uncovered, in a 425 degree F oven; for medium rare, allow 35 to 40 minutes or until the thermometer registers 135 degree F. Remove the roast from the oven; cover with foil and let stand 15 minutes before carving. The meat’s temperature will rise 10 degree F during the time it stands to a final doneness temperature of 145 degree F.
- 2
2. Meanwhile, for chutney, in a medium saucepan cook the onion, sweet pepper, and remaining garlic in hot oil until onion is tender. Add apples and cherries; cook and stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme; boil gently, uncovered, for 10 to 12 minutes or until most of the liquid is evaporated. Remove from heat; cover and let stand for 30 minutes. Slice meat and serve with chutney. Makes 10 servings.
notes
An alternate method of cooking, and much easier, is to slow roast it in a crock pot for about 8 hours. The meat is just as tasty and very juicy.
Source: Debbie
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