Roasted Tenderloin and Red Potatoes

By augusj

Ingredients

• 1 (1 1/2) lb Beef Tenderloin, trimmed
• 2 cloves Garlic, thinly sliced
• 1 tbsp minced fresh Thyme
• 1 1/2 tsp coarsely Ground Pepper, divided
• 3 tbsp Olive Oil
• 7 small Red Potatoes, cut into chunks
• 1/2 cup low-sodium Beef Broth

Details

Servings 10

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 peper; 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 degrees for 25 to 40 minutes or until meat reaches desired doneness.