It s easy to cook and because it s boneless, carving is extra easy. And tenderloin tastes delicious teamed with favorite sides. A classic, simple blend of cracked pepper, minced garlic and thyme rubbed over the tenderloin prior to roasting is always a flavor winner. Spiced cranberry-pear chutney adds a bit of holiday flair to the menu. This combination of cider vinegar, fresh pears and glistening dried cranberries can be made in advance, a real time-saver for the busy holiday cook.
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. Let stand 15-20 minutes. Serve with spiced cranberry-pear chutney. Makes 8-10 servings.