Roasted Tenderloin and Red Potatoes ~ Taste of Home

2 1/2 lb. beef tenderloin, trimmed
2 garlic cloves, thinly sliced
1 tsp. thyme
1 1/2 tsp. coarse ground pepper
3 T olive oil
7 small red potatoes, cut into chunks
1/2 c. beef broth

Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 tsp. pepper; rub over beef. In a skillet, brown beef in oil. Remove to a roasting pan; cover and keep warm. Toss otatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.

Bake, uncovered, at 375F for 25-40 min. or until meat reaches desired doneness (140F for rare, 160F for medium and 170F for well done).

YIELD: 10 servings
1 serving = 6 WW points