Ingredients
1 beef tenderloin roast (1-1/2 pounds)2 garlic cloves, thinly sliced1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1-1/2 teaspoons coarsely ground pepper, divided3 tablespoons olive oil8 small red potatoes, cut into chunks1/2 cup reduced-sodium beef broth
Preparation
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.
Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
