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Roasted Beef Tenderloin

Prep Time: 20 minutes || Cook Time: 60 || Total: 28527134 Minutes
Servings: 8 || Yields:

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.
Categories: Beef, Main Dish
Tags: Beef tenderloin, Dried marjoram, Lemon peel, Small white or red potatoes