steak - Tenderloin + Red Potatoes
Source of Recipe
from chiefcook
steak - Tenderloin + Red Potatoes
1 (1 1/2) pound beef tenderloin, trimmed
2 cloves garlic, thinly sliced
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil
7 small red potatoes, cut into chunks
1/2 cup low-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. Remove to a roasting pan; cover and keep warm.
Toss potatoes with remaining pepper; add to skillet.
Cook and stir until lightly browned.
Remove to the roasting pan.
Gradually add broth to skillet; bring to a boil.
Stir to loosen browned bits. Pour over meat and potatoes.
Bake, uncovered, at 375 degrees F for 25-40 minutes or until meat reaches
desired doneness (for medium-rare, a meat thermometer should read 145
degrees F medium, 160 degrees F well-done, 170 degrees F).
Yield: 10 servings
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