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Post by chief_cook2 on Mar 4, 2007 19:09:04 GMT -6
Roasted Tenderloin and Red Potatoes
1 (1 1/2) pound beef tenderloin, trimmed 2 cloves garlic, thinly sliced 1 tablespoon minced fresh 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
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 degrees F for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F medium, 160 degrees F well-done, 170 degrees F).
Yield: 10 servings
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Post by spamalot on Apr 2, 2007 14:18:42 GMT -6
Sounds really good. I'll try this one soon. Thanks.
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