Roasted Tenderloin and Red Potatoes
- Prep Time 15 min.
- Cook Time 25 min.
- Serves 10
Recipe Provided By: Taste of Home
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1. 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
Nutrition Info
Per Serving
- Calories: 265 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Fat: 19 g
- Protein: 14 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. 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
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Most Helpful Reviews
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Love the Tenderloin!
kay1954 - January 3, 2007 02:05:56 PM PSTI had 6 lbs for Christmas Day Dinner. It served 20, of which 18 were adults, out of the 18 adults, 10 were male. It is best served rare to medium to be able to cut it with a fork. Never, never cook to medium well or well done, you will ruin the tenderloin. If someone needs it "done" give an end cut. It is the most expensive of all cuts of beef therefore, you don't want to give it to those who will waste it. If you have kids, give them something else.
25 of 31 found this review helpful.
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# of servings is way off....
todd.murray%40sbcglobal.net - January 3, 2007 02:51:51 PM PSTThis can't possibly serve 10 with only 1 1/2 lbs of tenderloin (cooked down, at that). That's approximately 2 oz. of beef per person. It should say that it serves 4-6.
24 of 29 found this review helpful.
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Would serve maybe 2 or 3 people
judi h - January 4, 2007 08:09:54 AM PSTI wouldn't even say it serves 4-6. I've always figured half a pound per person. 8 oz. raw is 6 oz. cooked, which is a pretty standard serving. Some people may eat less, some may eat more. When we've done tenderloin for Christmas, I get a 5 pound one for 10 people. I don't think we've ever had leftovers. I can't imagine giving guests a little slice and then telling them they can't have any more. With a bite of steak and not quite one tiny baby potato what else are people supposed to eat? That wouldn't fill up a toddler.
18 of 21 found this review helpful.
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temperature
paul_kasten - January 3, 2007 02:35:46 PM PSTNevermind the obvious issue of portion size, cooking a tenderloin roast to 145 degrees for "medium rare" is nothing short of an atrocity. Pulled at 145, the roast would carry over to about 150, not even servable as medium. In any restaurant setting, disappointed customers would send it back. 120 degrees is as high as you should go for a nice medium rare. With tenderloin, 110 to 115 would be my preference though.
19 of 27 found this review helpful.
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Serves 10 Questions
nthole - January 3, 2007 02:03:42 PM PSTPsssst. It's not a serving issue, it's a Nutrition issue. You can't very well market a 40g Fat main dish nowadays.
Tasted good, but it only serves 4 - 5, double the nutrition info, it's 500 cals and 40g of fat, so plan on eating vegetables the rest of the week.16 of 22 found this review helpful.
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