Holiday beef tenderloin with spiced cranberry chutney

This photo provided by the Cattlemen's Beef Board shows Holiday Beef Tenderloin With Spiced Cranberry-Pear Chutney, a seasonal centerpiece for a specialdinner. Low-fat tenderloin is about the most tender cut of beef, and here it's simply seasoned with pepper, garlic and thyme, and roasted without further fuss. The homemade chutney is a spicy, fruity counterpoint to the meat. (AP Photo/) — This photo provided by the Cattlemen’s Beef Board shows Holiday Beef Tenderloin With Spiced Cranberry-Pear Chutney, a seasonal centerpiece for a specialdinner. Low-fat tenderloin is about the most tender cut of beef, and here it’s simply seasoned with pepper, garlic and thyme, and roasted without further fuss. The homemade chutney is a spicy, fruity counterpoint to the meat. (AP Photo/)

By The Associated Press | The Associated Press

PUBLISHED: December 18, 2005 at 6:36 PM MST | UPDATED: June 6, 2016 at 2:19 PM MDT

Getting your player ready...

A roast beef centerpiece for any holiday table gains an added festive touch when it’s served with spiced cranberry-pear chutney.

Bonus points: Although this dish looks rich and colorful, it’s not hard to make and it’s low in fat.

Tenderloin is about the most tender cut of beef, and here it’s simply seasoned with pepper, garlic and thyme, and roasted without further fuss. The homemade chutney is a spicy, fruity counterpoint to the meat. You can make it while the roast is in the oven, or prepare it a couple of days in advance.

Holiday Beef Tenderloin With Spiced Cranberry-Pear Chutney

(Start to finish 1 1/4 to 1 3/4 hours)

INGREDIENTS

1 to 2 tablespoons cracked black pepper

3 cloves garlic, minced

2 teaspoons dried thyme leaves

1 well-trimmed whole beef tenderloin (about 4 pounds)

Spiced Cranberry-Pear Chutney (recipe follows)

Salt

DIRECTIONS

Heat oven to 425 F.

Combine pepper, garlic and thyme; 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 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 to 20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium-rare; 160 F for medium.) Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney.

Makes 16 servings.

Nutrition information per 3-ounce serving, beef only: 173 cal.; 25 g pro.; 1 g carbo.; 7 g fat; 51 mg sodium; 67 mg chol.

Nutrition information per 3-ounce serving of beef with about 2 1/2 tablespoons chutney: 237 cal.; 25 g pro.; 17 g carbo.; 1.7 g fiber; 7 g fat; 55 mg sodium; 67 mg chol.

Spiced Cranberry-Pear Chutney

(Start to finish 40 minutes)

INGREDIENTS

3 large ripe pears, cut into 1/2-inch pieces

1 small onion, chopped

1/2 cup sweetened dried cranberries

1/2 cup packed brown sugar

1/4 cup cider vinegar

1 jalapeno pepper, seeded, finely chopped

1 tablespoon fresh lime juice

1/4 teaspoon ground allspice

DIRECTIONS

Combine all ingredients in large saucepan; bring to a boil.

Reduce heat; simmer 30 minutes or until thickened, stirring occasionally. Serve warm or at room temperature.

Makes about 3 cups.

Cook’s Tip: Chutney can be prepared up to 2 days ahead; refrigerate, covered. Reheat or bring to room temperature before serving.

(Recipes for AP courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association)

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