- 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
- 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
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.)
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.
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.
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.