Taste of Home
Roasted Tenderloin and Red Potatoes
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 beef tenderloin roast (1-1/2 pounds)
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2 garlic cloves, thinly sliced
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1-1/2 teaspoons coarsely ground pepper, divided
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3 tablespoons olive oil
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8 small red potatoes, cut into chunks
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1/2 cup reduced-sodium beef broth
Directions
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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.
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2.
Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
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3.
Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
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4.
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: 284 calories, 13g fat, 71mg cholesterol, 62mg sodium, 16g carbohydrate, 25g protein. Diabetic Exchanges: 3 meat, 1 starch.
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