Beef Tenderloin with Potatoes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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As an alternative to turkey or ham for the holidays one year, I decided to try this recipe. My family liked it so much, it's become a standard at our house. The meat is very tender and flavorful, and the potatoes get nicely browned. The marinade cooks into a terrific sauce. -Mrs. Clifford Davis, Fort Smith, Arkansas Ingredients:
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 |
Directions:
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.
2. 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.
3. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat.
4. 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. Yield: 10-12 servings.
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