Roasted Tenderloin And Red Potatoes

• 1 1/2 lbs beef tenderloin, trimmed
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh thyme, minced
• 1 1/2 teaspoons fresh coarse ground black pepper, divided
• 3 tablespoons olive oil
• 7 small red potatoes, cut into chunks
• 1/2 cup low sodium beef broth

1. Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil. Remove to a roasting pan; cover and keep warm.
2. Toss potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
3. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat and potatoes.
4. Bake, uncovered, at 375 degrees F for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F medium, 160 degrees F well-done, 170 degrees F).

beef tenderloin, garlic, fresh thyme, fresh coarse ground black pepper, olive oil, red potatoes, beef broth

Taken from www.food.com/recipe/roasted-tenderloin-and-red-potatoes-238180 (may not work)