Beef Tenderloin with Potatoes Recipe
Beef Tenderloin with Potatoes Recipe photo by Taste of Home

Beef Tenderloin with Potatoes Recipe

Publisher Photo
As an alternative to turkey or ham for the holidays one year, I decided to try this recipe. My family liked it so much, it's become a standard at our house. The meat is very tender and flavorful, and the potatoes get nicely browned. The marinade cooks into a terrific sauce. -Mrs. Clifford Davis, Fort Smith, Arkansas
TOTAL TIME: Prep: 40 min. + marinating Bake: 1 hour + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 40 min. + marinating Bake: 1 hour + standing
MAKES: 10-12 servings

Ingredients

  • 2-1/4 cups water
  • 1-1/2 cups ketchup
  • 3 envelopes (.7 ounce each) Italian salad dressing mix
  • 1 tablespoon prepared mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1 beef tenderloin roast (3 to 4 pounds)
  • 10 medium potatoes, peeled and quartered
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a small bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag. Pierce tenderloin in several places; add to the bag and turn to coat. Seal and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper.
  3. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat.
  4. Bake, uncovered, at 375° for 60-75 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes. Yield: 10-12 servings.
Originally published as Beef Tenderloin with Potatoes in Taste of Home December/January 2002, p39

Full-Bodied Red Wine

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

Reviews for Beef Tenderloin with Potatoes

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   (2)
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MY REVIEW
Reviewed Dec. 5, 2009

"Thought this was very good. Didn't use a rack, though, as I like to cook veggies in the gravy. Will definitely be making this again."

MY REVIEW
Reviewed Dec. 10, 2007

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