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Beef Tenderloin with Onion-Cherry Chutney

Makes: 10 servings
Prep 20 mins Roast 425°F 35 mins Stand 15 mins
Beef Tenderloin with Onion-Cherry Chutney
Ingredients
  • 1 2 - 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. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 212,
  • Fat, total (g) 8,
  • chol. (mg) 54,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • Monosaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 12,
  • pro. (g) 20,
  • vit. A (IU) 875,
  • vit. C (mg) 26,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 169,
  • Potassium (mg) 435,
  • calcium (mg) 20,
  • iron (mg) 3,
  • Fruit () 1,
  • Medium-Fat Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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