Name: Roasted Tenderloin and Red Potatoes
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Tenderloin and Red Potatoes

1. 1 beef tenderloin roast (1-1/2 pounds) -

2. 2 garlic cloves, thinly sliced -

3. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

4. 1-1/2 teaspoons coarsely ground pepper, divided -

5. 3 tablespoons olive oil -

6. 8 small red potatoes, cut into chunks -

7. 1/2 cup reduced-sodium beef broth -

How to cook deliciously - Roasted Tenderloin and Red Potatoes

1. Stage

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. Stage

Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.

3. Stage

Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.

4. Stage

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.