holiday beef tenderloin with spiced cranberry-pear chutney
- 1 well-trimmed whole beef tenderloin (4 to 5 lbs)
- salt & pepper to taste
- 1 tablespoons freshly cracked black pepper
- 3 cloves garlic, minced
- 2 teaspoons dried thyne leaves
Heat oven to 425°F. 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°F oven for 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes (temperature will continue to rise about 10°).
Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney.
Suggestions: For holiday appetites, plan on 6 oz. cooked, trimmed beef per serving.
Nutrition Info per serving: (1 serving, 4 oz.) 286 calories; 20 g fat (8 g saturated fat; 8 g monounsaturated fat); 72 mg cholesterol; 183 mg sodium; 4.5 g carbohydrate; 0.6 g fiber; 21 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 2.1 mcg vitamin B12; 3 mg iron; 19.7 mcg selenium; 3.5 mg zinc.