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Roasted Tenderloin and Red Potatoes

 Roasted Tenderloin and Red Potatoes
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
4 ServingsPrep: 25 min. Bake: 25 min.


  • 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.

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Roasted Tenderloin and Red Potatoes (continued)

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