Beef Tenderloin With Onion-Cherry Chutney

• 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

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

tenderloin, thyme, garlic, salt, black pepper, onion, yellow sweet pepper, olive oil, apples, cherry, red wine vinegar, brown sugar

Taken from www.food.com/recipe/beef-tenderloin-with-onion-cherry-chutney-338425 (may not work)