Roasted Tenderloin with Tricolor Potatoes
tablespoons bottled minced garlic
teaspoons dried marjoram, crushed
tablespoon finely shredded lemon peel
teaspoons cracked black pepper
2 pound center-cut beef tenderloin
tablespoons olive oil
pounds tiny white, purple, and/or red potatoes, scrubbed and quartered
Fresh marjoram sprigs (optional)
Fresh rosemary sprigs (optional)
Lemon wedges (optional)
- Preheat oven to 425 degrees F. In a small bowl stir together garlic, marjoram, lemon peel, cracked black pepper, and the first 1/2 teaspoon salt. Brush tenderloin with 1 tablespoon of the olive oil. Sprinkle half the garlic-pepper mixture evenly over roast, patting to coat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the meat. Roast tenderloin for 35 to 40 minutes for medium rare (140 degrees F) or 45 to 50 minutes for medium (155 degrees F).
- Meanwhile, toss potatoes with the remaining 2 tablespoons of olive oil, the remaining garlic-pepper mixture, and 1/2 teaspoon salt. Add potato mixture to roasting pan during the last 30 minutes of roasting.
- Remove tenderloin and potatoes to serving platter. Cover loosely with foil. Let stand 15 minutes (the meat's temperature will rise 5 degrees during standing). With a sharp knife carve into 1/2-inch slices. Garnish with marjoram and rosemary sprigs and lemon wedges, if desired. Makes 8 servings.
Nutrition Facts(Roasted Tenderloin with Tricolor Potatoes)
- Per serving:
- 290 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 64 mg chol.,
- 322 mg sodium,
- 20 g carb.,
- 1 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet