Roasted Tenderloin and Red Potatoes


- 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


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).

Yield: 10 servings (Serving size: 10 servings)