Roasted Tenderloin and Red Potatoes

By Addie

I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona

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
• 8 small red potatoes, cut into chunks
• 1/2 cup low-sodium beef broth

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°).
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REVIEWS:

I was a little bit afraid to try this recipe because the tenderloin is such an expensive cut of meat. But, I must say it was divine and have made it many times over!

Great flavor, nice and juicy. Cooking the potatoes with the tenderloin gave them a nice crispy outside too.