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Beef Tenderloin with Onion-Cherry Chutney

Apples, cherries, and a flavorful sauce make this beef tenderloin fit for any holiday dinner.

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  • Makes: 10 servings
  • Prep: 20 mins
  • Roast: 35 mins 425°F
  • Stand: 15 mins

Beef Tenderloin with Onion-Cherry Chutney



  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 meats temperature will rise 10 degree F during the time it stands to a final doneness temperature of 145 degree F.
  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.

Nutrition Facts (Beef Tenderloin with Onion-Cherry Chutney)

    Per serving:
  • 212 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 3 g monounsatured fat),
  • 54 mg chol.,
  • 169 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 12 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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