Beef Tenderloin With Potatoes

1. 1

   In a small bowl, combine the first five ingredients. Pour half of the marinade into a shallow dish. Pierce tenderloin in several places; add to dish and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

2. 2

   Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper.

3. 3

   Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat.

4. 4

   Bake, uncovered, at 375u00b0 until beef reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), 60-75 minutes, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.

* Per serving · 4 servings · Values may vary.