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1
Bring first 4 ingredients to a boil in a saucepan over medium heat. Reduce heat, and simmer 40 minutes or until mixture is reduced to about 1 1/2 cups. Pour mixture through a wire-mesh strainer into a large bowl, reserving vegetables; cover broth reduction mixture, and chill, if desired.
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2
Process reserved vegetables in a food processor until smooth, stopping to scrape down sides; cover and chill, if desired.
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3
Stir together chutney and next 3 ingredients. Spread half of chutney mixture evenly over tenderloin. Place tenderloin on a rack in a shallow roasting pan.
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4
Bake tenderloin at 450u00b0 for 20 minutes. Remove from oven, and spread remaining chutney mixture over tenderloin. Bake 10 to 20 more minutes or until a meat thermometer inserted into thickest portion registers 145u00b0 (medium-rare) to 160u00b0 (medium). Remove from pan, and let stand 15 minutes before slicing. Remove rack from pan.
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5
Add reserved beef broth reduction to pan. Bring to a boil over medium heat, stirring to loosen browned particles; pour into a large saucepan. Stir Wine Reduction Sauce and reserved vegetable puree into saucepan.
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6
Bring mixture to a boil; reduce heat, and simmer, stirring frequently, 5 minutes. Whisk in butter, 1 tablespoon at a time. Stir in thyme. Serve with sliced tenderloin. Garnish, if desired.
