beef tenderloin with potatoes

(3 ratings)
Recipe by
Debra Russell
Hillsboro, AL

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

  • 2-1/4 cups water
  • 1-1/2 cups ketchup
  • 3 envelopes (.7 ounce each) italian salad dressing mix
  • 1 tablespoon prepared mustard
  • 3/4 teaspoon worcestershire sauce
  • 1 beef tenderloin roast (3 to 4 pounds)
  • 10 medium potatoes, peeled and quartered
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How To Make beef tenderloin with potatoes

  • 1
    In 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.
  • 2
    Drain 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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