Chutneyed Beef Tenderloin

1. 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.

2. 2

   Process reserved vegetables in a food processor until smooth, stopping to scrape down sides; cover and chill, if desired.

3. 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.

4. 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.

5. 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.

6. 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.

* Per serving · 4 servings · Values may vary.