Roasted Tenderloin and Red Potatoes

Name: Roasted Tenderloin and Red Potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
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

Total Time Prep: 25 min. Bake: 25 min.

Yield 4 servings

Test Kitchen Approved

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

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

Directions

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: 284 calories, 13g fat, 71mg cholesterol, 62mg sodium, 16g carbohydrate, 25g protein. Diabetic Exchanges: 3 meat, 1 starch.