Beef Tenderloin With Onion-Cherry Chutney

• beef tenderloin fillets↗2 lbs
• dried thyme, crushed↗2 teaspoons
• garlic cloves, minced↗3
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• chopped onion1 cup
• chopped yellow sweet pepper1 cup
• olive oil or 1 tablespoon cooking oil↗1 tablespoon
• medium apples, cored and chopped↗2
• dried tart cherry↗1⁄3 cup
• red wine vinegar↗1⁄4 cup
• packed brown sugar3 tablespoons

Step-by-step instructions

1. 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. 2

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

3. 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.