Recipe by Better Homes and Gardens
"Tenderloin is a most reliable cut; it has a little fat, no bones, and cooks evenly."
Watch video tips and tricks
bottled minced garlic
dried marjoram, crushed
finely shredded lemon peel
cracked black pepper
1 (2 pound)
center-cut beef tenderloin
1 1/2 pounds
tiny white, purple, and/or red potatoes, scrubbed and quartered
fresh marjoram sprigs (optional)
fresh rosemary sprigs (optional)
lemon wedges (optional)
Cooks up in one dish. Tasted great!
This recipe turned out a wonderful meal. The meat and potatoes were flavored nicely, lots of garlic and I really liked the taste of the lemon with the beef. (In fact I added extra lemon peel). Easy to prepare. The only thing I changed was to add some rosemary to the rub.
Though I thought that this was a good dish, it was lacking in flavor. Perhaps I should try stuffing it with garlic? I will definitely make this again! Love the potatoes!
Take it from the world's worst cook (trust me)- this is a great and fool-proof recipe. I cooked it for my 21 year old son while he was visiting over Christmas. He is one of the "pickiest" eaters I know, but I thought that living on his own for a couple of years might make him appreciate home cooking. Not only did he eat this recipe - but he went back for seconds and thirds! He couldn't stop raving about it. I managed to get a little bit myself (even though I had to fight him for it), and have to admit that I surprised myself at making something so good that turned out so well. Try this recipe!
This dish was easy to prepare and produced wonderful results. It also gives a great presentation, my guests were very impressed!
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!