1 (2 to 3 lb) center-cut beef tenderloin

4 tsp. dried marjoram, crushed

1 T. finely shredded lemon peel

2 tsp. cracked black pepper

1/2 tsp. salt

3 T. bottled minced garlic

3 T. olive oil

1-1/2 lbs small white, purple, and/or red potatoes, quarters

1/2 tsp. salt

 

Preheat oven to 425 deg F. Trim any fat from meat. In a small bowl, stir together dried marjoram, lemon peel, pepper, 1/2 tsp. salt, and garlic. Brush meat with 1 T. of the olive oil. Sprinkle with half of the garlic mixture; press to coat. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 425 deg F oven for 35 to 40 minutes for medium rare (140 deg F) or 45 to 50 minutes for medium (155 deg F), spooning off any fat in roasting pan. Meanwhile, in a large bowl combine potatoes, 1/2 tsp. salt, the remaining 2 T. olive oil, and the remaining garlic mixture. Add potato mixture to roasting pan the last 30 minutes of roasting. Transfer meat and potatoes to a serving platter. Cover loosely with foil; let stand for 15 minutes (the meat’s temperature will raise 5 deg F during standing). Cut meat into 1/2- inch slices.

 

Yield: 8 servings

Calories: 293

Fat: 13g

Fiber: 2g