- 10
Ingredients
- 1 * 1 beef tenderloin roast (1-1/2 pounds)
- 2 * 2 garlic cloves, thinly sliced
- 1 * 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1-1/2 * 1-1/2 teaspoons coarsely ground pepper, divided
- 3 * 3 tablespoons olive oil
- 7 * 7 small red potatoes, cut into chunks
- 1/2 * 1/2 cup low-sodium beef broth
Preparation
Step 1
Prep: 15 min. Bake: 25 min.
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° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.
Nutritional Analysis: One serving equals 284 calories, 62 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 25 gm protein, 13 gm fat. Diabetic Exchanges: 3 meat, 1 starch.
Roasted Tenderloin and Red Potatoes published in Taste of Home April/May 1999, p16