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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
  • Total Time
    Prep: 40 min. + marinating Bake: 1 hour + standing
  • Makes
    10-12 servings


  • 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 shallow dish. Pierce tenderloin in several places; add to dish and turn to coat. Cover 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° until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 60-75 minutes, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.
Nutrition Facts
Nutrition Facts: 1 serving equals 405 calories, 19 g fat (9 g saturated fat), 92 mg cholesterol, 827 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.

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  • cherylmac
    Dec 21, 2019

    This is one of my family’s favorite meals for Christmas dinner. I do not use a rack. I serve with steamed broccoli and glazed carrots. We love it!

  • pajamaangel
    Jun 22, 2016

    No comment left

  • cwbuff
    Dec 5, 2009

    Thought this was very good. Didn't use a rack, though, as I like to cook veggies in the gravy. Will definitely be making this again.

  • Peacefrancis
    Nov 3, 2005

    No comment left