Beef Tenderloin & Red Potatoes

By shelliec

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.

Ingredients

• 1 beef tenderloin roast (1-1/2 pounds)
• 2 garlic cloves, thinly sliced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried 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

Details

Servings 10
Preparation time 15mins
Cooking time 40mins

Preparation

Step 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.

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°).