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

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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

212 calories; 8 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 54 mg cholesterol; 169 mg sodium. 435 mg potassium; 15 g carbohydrates; 2 g fiber; 12 g sugar; 20 g protein; 875 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 2 mcg vitamin b12; 20 mg calcium; 3 mg iron;

Reviews

1 Ratings
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  • 1 star values: 1
Rating: 5.0 stars
12/25/2019
The perfect Christmas dish! I’ve been making this every year for the last 5 or 6 years.