Categories: Beef, main dish

Ingredients

• 1 Tbsp. vegetable oil
• 2 tsp. coarsely ground black pepper
• 1/2 tsp. ground coriander
• 3 tsp. mustard seed
• 1 trimmed and tied beef tenderloin (About 5 Lbs.)
• Kosher salt
• 1/2 cup orange marmalade
• 1/4 cup white wine vinegar
• 3 Tbsp. sugar
• 1 tsp. fennel seeds
• 2 oranges
• 1 1.2 cups chopped roasted red peppers

Directions

1. Preheat oven to 450 degrees. Line roasting pan or jelly-roll pan with foil. Add roasting rack to pan.

2. In med. bowl, stir together oil, pepper, coriander, and 2 tsp. mustard seeds; rub all over tenderloin. Sprinkle beef on rack and roast 40 to 50 minutes or until desired doneness (140 degrees for med-rare). Cover loosely with foil and let rest at least 10 minutes. Remove and discard string.

3. Meanwhile, in 2 qt. saucepan, heat marmalade, vinegar, sugar, fennel seeds, and remaining 1 tsp. mustard seed o med.-low just until marmalade melts, stirring to combine. Remove from heat; let cool.

4. While chutney cools, from oranges, cut and discard peel and pith; cut out segments between membranes. Stir orange segments and red peppers into chutney. Place beef on platter; garnish with bay leaves and pink peppercorns. Serve with chutney.

5. Per serving: about 530 cal., 43g. protein, 18g carbohydrate, 36g total fat (14g saturated), 2g fiber, 117mg. cholesterol, 625mg. sodium

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