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Beef- Holiday Beef Tenderloin

List of Ingredients

Holiday beef tenderloin



1 well-trimmed whole beef tenderloin (4 to 5 lbs.)

Salt

Spiced Cranberry-Pear Chutney (recipe follows)

Seasoning:

1 to 2 tbls. cracked black pepper

3 cloves garlic, minced

2 tsps. dried thyme leaves




Recipe

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 425-degree oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
Remove roast when 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 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)
Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney.
Makes 8 to 10 servings.

SPICED CRANBERRY-PEAR CHUTNEY

3 large ripe pears, cut into 1/2-inch pieces

1 small onion, chopped

1/2 cup sweetened dried cranberries

1/2 cup packed brown sugar

1/4 cup cider vinegar

1 jalape¤o pepper, seeded, finely chopped

1 tbl. fresh lime juice

1/4 tsp. ground allspice

Combine all ingredients in large saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until thickened, stirring occasionally.
Serve warm or at room temperature.
Makes about 3 cups.

Cook's Tip: Chutney can be prepared up to 2 days ahead; refrigerate, covered. Reheat or bring to room temperature before serving.
From Baton Rouge Advocate 12/21/00