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Beef Tenderloin with Potatoes

 Beef Tenderloin with Potatoes
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
10-12 ServingsPrep: 40 min. + marinating Bake: 1 hour + standing


  • 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


  • 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.
  • 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.
  • Drain and discard marinade. Place tenderloin on a rack in a shallow
  • roasting pan. Arrange potatoes around meat.
  • Bake, uncovered, at 375° for 60-75 minutes or until beef reaches
  • desired doneness (for medium-rare, a meat thermometer should read

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Beef Tenderloin with Potatoes (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.