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Roasted Tenderloin and Red Potatoes




Source of Recipe


Taste Of Home






List of Ingredients



• 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
  






Instructions



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. Remove to a roasting pan; cover and keep warm.
   
2. Toss potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
   
3. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.
   
4. 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).
   






Final Comments


Yield: 10 servings