Directions:
- Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan.
- Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
- Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
- Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and potatoes are tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 962.14 Kcal (4028 kJ) | ||
| Calories from fat | 477.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.06g | 82% | |
|---|---|---|---|
| Cholesterol | 144.55mg | 48% | |
| Sodium | 267.2mg | 11% | |
| Potassium | 2668.43mg | 57% | |
| Total Carbs | 69.56g | 23% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 8.79g | 35% | |
| Protein | 50.13g | 100% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 9.5mg | 53% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 150.51 Kcal (630 kJ) | ||
| Calories from fat | 74.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 82% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 48% | |
| Sodium | 41.8mg | 11% | |
| Potassium | 417.43mg | 57% | |
| Total Carbs | 10.88g | 23% | |
| Sugars | 0.67g | 17% | |
| Dietary Fiber | 1.38g | 35% | |
| Protein | 7.84g | 100% | |
| Vitamin C | 6.1mg | 65% | |
| Iron | 1.5mg | 53% | |
| Calcium | 10.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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