Beef Tenderloin with Potatoes

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Beef Tenderloin with Potatoes

Post  justmecookin on Sun Mar 01, 2009 10:46 am

Beef Tenderloin with Potatoes

2-1/4 cups water
1-1/2 cups ketchup
3 envelopes (.7 ounce each) Italian salad dressing mix
1 tablespoon prepared mustard
3/4 teaspoon Worcestershire sauce
1 whole beef tenderloin (3 to 4 pounds), trimmed
10 medium potatoes, peeled and quartered
1/2 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag. Pierce tenderloin in several places; add to the bag and turn to coat. Seal and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 10-15 minutes or until crisp-tender. Drain; toss with butter, salt and pepper. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat.

Bake, uncovered, at 375 for 60-75 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170), basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes. Makes 10-12 servings.


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