Roast Beef Tenderloin With Rosemary Roasted Potatoes

Makes 8 servings (1 serving: 4 ounces beef, 2 1/2 ounces potatoes, 2 tablespoons sauce)


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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


Prep: 15 Minutes
Cook: 1 Hours

1. Preheat oven to 400°. 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 125°, 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.

Created date

December 2011

Nutritional Information

Calories 335
Fat 11.7g (sat 4.3g, mono 5.2g, poly 0.6g)
Cholesterol 81 mg
Protein 30 g
Carbohydrate 23 g
Sugars 2 g
Fiber 2 g
Sodium 581 mg