Roasted Tenderloin and Red Potatoes Recipe

5 2 3
Roasted Tenderloin and Red Potatoes Recipe
Roasted Tenderloin and Red Potatoes Recipe photo by Taste of Home
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Roasted Tenderloin and Red Potatoes Recipe

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5 2 3
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

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

Nutritional Facts

1 serving: 0g saturated fat (0 sugars, 0 fiber).

  • 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
  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.
Originally published as Roasted Tenderloin and Red Potatoes in Taste of Home April/May 1999, p16

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Reviews forRoasted Tenderloin and Red Potatoes

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NICHOLE0117 User ID: 6310095 25497
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
ChrissyFrye User ID: 5513114 51859
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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