beef tenderloin with potatoes
(3 ratings)
The meat is very tender and flavorful, and the potatoes get nicely browned. The marinade cooks into a terrific sauce. A TOH Recipe.
(3 ratings)
yield
10 -12
prep time
40 Min
cook time
1 Hr
Ingredients For beef tenderloin with potatoes
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2-1/4 cups water
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1-1/2 cups ketchup
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3 envelopes (.7 ounce each) italian salad dressing mix
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1 tablespoon prepared mustard
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3/4 teaspoon worcestershire sauce
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1 beef tenderloin roast (3 to 4 pounds)
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10 medium potatoes, peeled and quartered
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1/2 cup butter, melted
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1/2 teaspoon salt
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1/4 teaspoon pepper
How To Make beef tenderloin with potatoes
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1In a small bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag. Pierce tenderloin in several places; add to the bag and turn to coat. Seal and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper.
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2Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat. Bake, uncovered, at 375° for 60-75 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.
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