Holiday Beef Tenderloin with Spiced Cranberry-Pear Chutney Roasts

Ingredients

• 1 well-trimmed whole beef tenderloin (4 to 5 lbs.)
• salt
• Spiced Cranberry-Pear Chutney

Seasoning

• 1-2 Tbsp. cracked black pepper
• 3 cloves garlic, minced
• 2 tsp. dried thyme leaves

Instructions

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 holidy appetites, plan on 6 oz. cooked, trimmed beef per serving.