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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.

Reviews for Roasted Tenderloin and Red Potatoes

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MY REVIEW
Reviewed Oct. 29, 2011

"I was a little bit afraid to try this recipe because the tenderloin is such an expensive cut of meat. But, I must say it was divine and have made it many times over!"

MY REVIEW
Reviewed Oct. 28, 2010

"Great flavor, nice and juicy. Cooking the potatoes with the tenderloin gave them a nice crispy outside too."

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Wine Pairings

Full-Bodied Red Wine

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