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Roast Beef Tenderloin With Rosemary Roasted Potatoes

Prep time 15 mins
Cook time 1 hr
Yield Makes 8 servings (1 serving: 4 ounces beef, 2 1/2 ounces potatoes, 2 tablespoons sauce)

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

Nutrition 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

How to Make It

  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.