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Roasted Tenderloin and Red Potatoes Recipe

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I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona

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Roasted Tenderloin and Red Potatoes Recipe

Prep: 15 min. Bake: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 beef tenderloin roast (1-1/2 pounds)
2 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil
7 small red potatoes, cut into chunks
1/2 cup low-sodium beef broth

Directions

Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil. Remove to a roasting pan; cover and keep warm.
Toss potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.
Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.

Nutritional Analysis: One serving equals 284 calories, 62 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 25 gm protein, 13 gm fat. Diabetic Exchanges: 3 meat, 1 starch.

Originally published as Roasted Tenderloin and Red Potatoes in Taste of Home April/May 1999, p16

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Roasted Tenderloin and Red Potatoes

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Reviewed on Oct. 29, 2011 by NICHOLE0117

I was a little bit afraid to try this recipe because the tenderloin is such an expensive cut of meat. But, I must say it was divine and have made it many times over!