Roasted Beef Tenderloin

Ingredients

• 3 tablespoons minced garlic
• 4 teaspoons dried marjoram
• 1 tablespoon finely shredded lemon peel
• 2 teaspoons cracked black pepper
• 1/2 teaspoon salt
• 2-3 lb. center cut beef tenderloin
• 3 tablespoons olive oil
• 1 1/2 lbs. tiny white or red potatoes, scrubbed and quartered
• 1/2 teaspoon salt
• Fresh marjoram or rosemary sprigs (optional)
• Lemon wedges (optional)

Directions

1. Preheat oven to 425º. In a small bowl, stir together garlic, dried marjoram, lemon peel, cracked pepper and the first 1/2 teaspoon salt. Brush tenderloin with 1 tablespoon olive oil. Sprinkle half the garlic pepper mixture evenly over roast, patting to coat.
2. Place meat on a rack in a shallow roasting pan and roast 35-45 minutes (145º to 160º).
3. Toss potatoes with the remaining 2 tablespoons of olive oil, the remaining garlic-pepper mixture and the remaining 1/2 teaspoon salt. Add potato mixture to roasting pan during the last 30 minutes of roasting.
4. Remove beef and potatoes to a serving platter. Cover loosely with foil and let rest 15 minutes.
5. Carve into 1/2''-1'' slices.
6. If desired, garnish with lemon wedges and marjoram/rosemary sprigs.