MEAT STUFFED POTATOES RECIPES
ROASTED TENDERLOIN AND RED POTATOES RECIPE: HOW TO MAKE IT
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
Nutrition Facts : Calories 284 calories, FatContent 13g fat, CholesterolContent 71mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 16g carbohydrate, FiberContent 25g protein. Diabetic Exchanges 3 meat, ProteinContent 1 starch.
ROASTED TENDERLOIN AND RED POTATOES RECIPE: HOW TO MAKE IT
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
Nutrition Facts : Calories 284 calories, FatContent 13g fat, CholesterolContent 71mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 16g carbohydrate, FiberContent 25g protein. Diabetic Exchanges 3 meat, ProteinContent 1 starch.
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