Roasted Beef Tenderloin

Photo by Bennie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons olive oil, divided

  • 1 1/2

    tablespoons finely chopped rosemary, divided

  • 1/2

    tablespoon finely chopped garlic

  • 1/2

    tablespoon finely chopped thyme

  • 2 1/2

    teaspoons salt, divided

  • 3/4

    teaspoon pepper, divided

  • 1

    (2-pound) piece beef tenderloin

  • 1 1/2

    pounds small red potatoes, halved

  • 5

    carrots (about 1 pound), peeled and cut into thick rounds

  • 1/3

    cup low-sodium chicken broth

Directions

Preheat oven to 400° F. Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper into a small bowl and mix well. Rub oil-herb mixture all over beef tenderloin; set aside. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add beef tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes. Transfer beef to a large plate; set aside. Put potatoes, carrots, remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/4 teaspoon pepper into a large bowl. Drizzle any remaining drippings in skillet over potatoes and carrots and toss to combine. Transfer to a large roasting pan and spread out in an even layer; top with beef tenderloin. Heat same skillet over medium heat. Add broth and cook, stirring to scrape up any browned bits, for 30 seconds. Pour pan drippings over beef. Roast until a meat thermometer inserted in the thickest part of the beef registers 130°F, 20 to 25 minutes. Transfer beef to a platter, tent with foil and set aside. Toss potatoes and carrots and continue to roast until tender and golden brown, about 10 minutes more. Transfer to a serving bowl. Cut beef into slices and serve with pan drippings drizzled over the top. Nutrition Per serving (about 7oz/194g-wt.): 280 calories (140 from fat), 15g total fat, 5g saturated fat, 65mg cholesterol, 520mg sodium, 16g total carbohydrate (2g dietary fiber, 2g sugar), 21g protein

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