Thanks to Alane Lidolph with the Missouri Beef Industry Council for this DELICIOUS recipe!!
Prep: 20 minutes
Cook: 1 1/4 hours
Servings: Serves 8-10

1 well-trimmed whole beef tenderloin (4 to 5 lbs.)
-- salt

Seasoning:
1-2 Tbsp. cracked black pepper
3 cloves garlic, minced
2 tsp. dried thyme leaves

Heat oven to 425ºF. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. 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. Roast in 425ºF oven for 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135ºF for medium rare; 150ºF for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes (temperature will continue to rise about 10º). Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney.

Spiced Cranberry-Pear Chutney
Prep: 10 minutes
Cook: 30 minutes
Servings: Yields 3 cups

3 large ripe pears, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup sweetened dried cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 jalapeno pepper, seeded, finely chopped
1 Tbsp. fresh lime juice
1/4 tsp. ground allspice

Combine all ingredients in large saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until thickened, stirring occasionally. Serve warm or at room temperature.