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Roasted Tenderloin and Red Potatoes Recipe

Roasted Tenderloin and Red Potatoes Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:4 servings

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
  • 8 small red potatoes, cut into chunks
  • 1/2 cup reduced-sodium beef broth

Directions

  • 1. 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.
  • 2. Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
  • 3. Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
  • 4. 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.

Wine Pairings

Full-Bodied Red Wine

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