Beef Tenderloin With Onion-Cherry Chutney - cooking recipe

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

Preparation

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.
Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes.
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.