BEEF TENDERLOIN WITH POTATOES

Beef Tenderloin with Potatoes image

As an alternative to turkey or ham for the holidays one year, I decided to try this recipe. My family liked it so much, it's become a standard at our house. The meat is very tender and flavorful, and the potatoes get nicely browned. The marinade cooks into a terrific sauce. -Mrs. Clifford Davis, Fort Smith, Arkansas

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

2-1/4 cups water
1-1/2 cups ketchup
3 envelopes (.7 ounce each) Italian salad dressing mix
1 tablespoon prepared mustard
3/4 teaspoon Worcestershire sauce
1 beef tenderloin roast (3 to 4 pounds)
10 medium potatoes, peeled and quartered
1/2 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small bowl, combine the first five ingredients. Pour half of the marinade into a shallow dish. Pierce tenderloin in several places; add to dish and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper. , Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat., Bake, uncovered, at 375° until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 60-75 minutes, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.

Nutrition Facts : Fat 19 g fat (9 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 827 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 2 g fiber, Protein 26 g protein.