ROASTED TENDERLOIN AND RED POTATOES

Roasted Tenderloin and Red Potatoes image

Provided by shawnajean

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef tenderloin, trimmed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
1 1/2 teaspoons fresh coarse ground black pepper, divided
3 tablespoons olive oil
7 small red potatoes, cut into chunks
1/2 cup low sodium beef broth

Steps:

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).

Nutrition Facts : Calories 321.3, Fat 18, SaturatedFat 6, Cholesterol 58.5, Sodium 47.6, Carbohydrate 19.4, Fiber 2.1, Sugar 1.2, Protein 19.5