Roasted Tenderloin And Red Potatoes

1. 1

   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 on all sides. Place in a small shallow roasting pan.

2. 2

   Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.

3. 3

   Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.

4. 4

   Bake, uncovered, at 375u00b0 for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0) and potatoes are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.