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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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    4 servings


  • 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 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
Nutrition Facts
1 serving: 0g saturated fat (0 sugars, 0 fiber).

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  • NICHOLE0117
    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!

  • ChrissyFrye
    Oct 28, 2010

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

  • Amanda
    May 18, 2007

    No comment left