One 2pound beef tenderloin roast Salt and freshly cracked black pepper 1 Tablespoon olive oil 1 medium shallot, minced 1 garlic clove, minced 1/2 cup dry white wine 1/2 cup Major Grey’s chutney 2 Tablespoons unsalted butter
Preheat oven to 450°F.
Season all sides of beef generously with salt and freshly cracked black pepper.
In a large oven-proof pan, heat oil over medium-high heat. Sear all sides of roast until nicely browned all over.
Place pan in oven and roast for about 30-40 minutes or until internal temperature of roast reaches 120°F.
Remove pan from oven. Place roast on a platter and tent with foil to keep warm.
Return pan to stove top over medium heat. Add shallots and garlic; sauté for about 1 minute or until just tender. Add wine to deglaze pan. Allow wine to reduce down by half. Add to pan any juices that have accumulated on platter; stir to blend. Stir in the chutney.
Just prior to serving stir in butter for a nice rich finish to sauce.