-Ingredients
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
- Cooking Directions
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