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
- 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
- 8 small red potatoes, cut into chunks
- 1/2 cup reduced-sodium beef broth
- 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 on all sides. Place in a small shallow roasting pan.
- Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
- Gradually add broth to skillet, stirring 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 thermometer should read 145°; medium, 160°; well-done, 170°) and potatoes are tender. Yield: 4 servings.
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.
Reviews for Roasted Tenderloin and Red Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review