Beef Tenderloin With Onion-Cherry Chutney |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I haven't tried this yet, but I am going to make it for my boyfriend for his birthday tomorrow. It's from the Better Homes & Gardens New Dieters Cook Book . Ingredients:
2 lbs beef tenderloin fillets |
2 teaspoons dried thyme, crushed |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup chopped onion |
1 cup chopped yellow sweet pepper |
1 tablespoon olive oil or 1 tablespoon cooking oil |
2 medium apples, cored and chopped |
1/3 cup dried tart cherry |
1/4 cup red wine vinegar |
3 tablespoons packed brown sugar |
Directions:
1. Place roast on rack in shallow roasting pan. In a small bowl stir together 1 1/2 teaspoons of thyme, 2 minced garlic cloves, salt and black pepper. Rub onto surface of meat.
2. Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes.
3. For chutney - cook onion, sweet pepper, remaining garlic in oil in saucepan until tender. Add apples and cherries - stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme - boil gently uncovered for 10-12 minute Cover and let stand 30 min; serve with sliced tenderloin.
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