Ingredients

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

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

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

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

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.

Directions

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