Roast Beef Tenderloin With Rosemary Roasted Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Ingredients:
2 pounds baby red potatoes, halved |
1 tablespoon olive oil, plus 1 teaspoon |
1 tablespoon fresh rosemary |
1 3/4 teaspoon kosher salt |
1/2 teaspoon black pepper, plus 1/8 teaspoon |
2 cloves garlic |
1 (2 1/2-pound) center-cut beef tenderloin, trimmed |
1 (14.5-ounces)reduced-sodium beef broth |
1 tablespoon cornstarch |
1/2 cup dry red wine |
1 tablespoon cold butter |
Directions:
1. Preheat oven to 400°. toss potatoes with 1 tablespoon oil and rosemary on a rimmed baking sheet; season with 1 teaspoon salt and 1/4 teaspoon pepper. roast 10 minutes. (potatoes will roast 45-60 minutes total.)
2. Meanwhile, finely chop garlic; sprinkle with 1/2 teaspoon salt. using flat edge of knife, smash salt and garlic to form a paste. transfer to a bowl; combine with 1 teaspoon oil and 1/4 teaspoon pepper. rub beef with mixture.
3. Heat a large skillet over high heat. add beef to skillet, turning occasionally, until browned all over, 5-8 minutes. remove baking sheet from oven; nestle beef among potatoes. (reserve skillet.) roast beef with potatoes until internal temperature reaches 125°, about 30-35 minutes. transfer roast to a cutting board to rest; continue roasting potatoes until tender, about 10 minutes.
4. Return reserved skillet to heat; add broth, stirring to loosen browned bits. simmer until reduced by half, 5-8 minutes. Whisk together cornstarch and red wine; add to skillet. simmer until thickened, 2 minutes. remove from heat and swirl in butter; season with remaining 1/4 teaspoon salt and 1⁄8 teaspoon pepper. slice roast and serve with potatoes and sauce.
|
|