A roast beef centerpiece at any holiday table gains a more festive touch when it's served with spiced cranberry-pear chutney. Bonus points: Although this dish looks rich and colorful, it's not hard to make and it's low in fat.

Tenderloin is about the most tender cut of beef, and here it's simply seasoned with pepper, garlic and thyme, and roasted without further fuss. The homemade chutney is a fruity counterpoint to the meat. You can make it while the roast is in the oven, or prepare it a couple of days in advance.

HOLIDAY BEEF TENDERLOIN

(1 1/4 to 1 3/4 hours, start to finish)

1 to 2 tablespoons cracked black pepper

3 cloves garlic, minced

2 teaspoons dried thyme leaves

1 well-trimmed whole beef tenderloin (about 4 pounds)

Salt

Heat oven to 425 degrees.

Combine pepper, garlic and thyme; 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 at 425-degrees 50 to 60 minutes for medium-rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135 degrees for medium-rare; 150 degrees for medium doneness.

Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees, to reach 145 for medium-rare; 160 for medium.) Carve roast into thick slices; season with salt, as desired. Makes 16 servings.

Serve with Spiced Cranberry-Pear Chutney.

SPICED CRANBERRY-PEAR CHUTNEY

(40 minutes, start to finish)

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 tablespoon fresh lime juice

1/4 teaspoon 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. Makes about 3 cups.

Cook's tip: Chutney can be prepared up to 2 days ahead; refrigerate, covered. Reheat or bring to room temperature before serving.