Beef Tenderloin and Potato Roast

This meal is kind of pricey but worth it. Everything will just melt in your mouth, the potatoes were so tender and delicious and the tomatoes looked like they were about to pop which they did once I bit into them. This recipe originally called for sweet potatoes, but I hate them so I changed it to yellow potatoes - feel free to change it back if you like sweet potatoes. The only thing I did wrong with this recipe was I overcooked the tenderloin a little and I will fully blame that on my meat thermometer. This recipe is definitely a keeper for my book... Enjoy!!

Recipe:

1 tablespoon dried Italian seasoning
1 tablespoon bottled roasted minced garlic
1 teaspoon salt
½ teaspoon crushed red pepper
3 tablespoons olive oil
2 pounds medium yellow potatoes (such as Yukon gold), cut into 1-inch wedges
1½ to 2 pounds beef tenderloin, trimmed
1 cup cherry tomatoes
¼ cup snipped fresh parsley
2 teaspoons finely shredded orange peel
2 cloves garlic, minced
⅛ teaspoon salt

1) Preheat oven to 425°F. In a medium bowl combine Italian seasoning, garlic, salt, and crushed pepper. Stir in olive oil. Add potatoes and toss until lightly coated. In a shallow greased roasting pan, place potatoes wedges around the edge in a single layer.

2) Season beef with remaining oil mixture. In a large skillet brown beef tenderloins over medium-high heat, turning to brown evenly. Place browned tenderloin in center of greased roasting pan. Roast, uncovered, 15 minutes.

3) Add tomatoes; roast, uncovered, for an additional 10 to 15 minutes more or until an instant-read thermometer inserted in center of the thickest part of the tenderloin registers 130-135°F for medium rare or 140-145°F for medium. Let stand for 5 minutes.

4) Meanwhile in a small bowl, stir together fresh parsley, orange peel, garlic and salt.

5) Carve beef into slices. Arrange beef and potatoes on plate. Serve with chopped parsley topping.

Notes: May need to double the oil mixture - I ran out when adding it to the tenderloins.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Other Time: 5 minutes | Yields: 4 to 6 servings

Source: BHG