Roast Beef Tenderloin With Rosemary Roasted Potatoes Recipe

Name: Roast Beef Tenderloin With Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby red potatoes, halved; 1 tablespoon olive oil, plus 1 teaspoon; 1 tablespoon fresh rosemary; 1 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper, plus 1/8 teaspoon; 2 cloves garlic; 1 (2 1/2-pound) center-cut beef tenderloin, trimmed; 1 (14.5-ounces)reduced-sodium beef broth; 1 tablespoon cornstarch; 1/2 cup dry red wine; 1 tablespoon cold butter

Servings: persons

2 pounds baby red potatoes, halved
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon fresh rosemary
1 3/4 teaspoon kosher salt
1/2 teaspoon black pepper, plus 1/8 teaspoon
2 cloves garlic
1 (2 1/2-pound) center-cut beef tenderloin, trimmed
1 (14.5-ounces)reduced-sodium beef broth
1 tablespoon cornstarch
1/2 cup dry red wine
1 tablespoon cold butter

1
Preheat oven to 400u00b0. toss potatoes with 1 tablespoon oil and rosemary on a rimmed baking sheet; season with 1 teaspoon salt and 1/4 teaspoon pepper. roast 10 minutes. (potatoes will roast 45-60 minutes total.)
2
Meanwhile, finely chop garlic; sprinkle with 1/2 teaspoon salt. using flat edge of knife, smash salt and garlic to form a paste. transfer to a bowl; combine with 1 teaspoon oil and 1/4 teaspoon pepper. rub beef with mixture.
3
Heat a large skillet over high heat. add beef to skillet, turning occasionally, until browned all over, 5-8 minutes. remove baking sheet from oven; nestle beef among potatoes. (reserve skillet.) roast beef with potatoes until internal temperature reaches 125u00b0, about 30-35 minutes. transfer roast to a cutting board to rest; continue roasting potatoes until tender, about 10 minutes.
4
Return reserved skillet to heat; add broth, stirring to loosen browned bits. simmer until reduced by half, 5-8 minutes. Whisk together cornstarch and red wine; add to skillet. simmer until thickened, 2 minutes. remove from heat and swirl in butter; season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. slice roast and serve with potatoes and sauce.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds baby red potatoes, halved, 1 tablespoon olive oil, plus 1 teaspoon, 1 tablespoon fresh rosemary, 1 3/4 teaspoon kosher salt, and more.

Yes, Roast Beef Tenderloin With Rosemary Roasted Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef Tenderloin With Rosemary Roasted Potatoes

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