You don't have to use the white, purple and red potatoes. The red potatoes add just the right touch when used by themselves, however, the three colors make for a beautiful presentation. Also, if you find the tenderloin too pricy (after all, I think most of us are on some kind of budget) you can always use eye of round or a really good rump roast.
Roasted Tenderloin with Tri-color Potatoes
3 T. bottled minced garlic
4 t. dried marjoram, crushed
1 T. finely shredded lemon peel
2 t. cracked black pepper
1/2 t. salt
1 2- to 3-pound center-cut beef tenderloin
3 T. olive oil
1-1/2 pounds tiny white, purple, and/or red potatoes, scrubbed and quartered
1/2 t. salt
Fresh marjoram sprigs (optional)
Fresh rosemary sprigs (optional)
Lemon wedges (optional)
1. Preheat oven to 425 degrees F. In a small bowl stir together garlic, marjoram, lemon peel, cracked black pepper, and the first 1/2 teaspoon salt. Brush tenderloin with 1 tablespoon of the olive oil. Sprinkle half the garlic-pepper mixture evenly over roast, patting to coat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the meat. Roast tenderloin for 35 to 40 minutes for medium rare (140 degrees F) or 45 to 50 minutes for medium (155 degrees F).
2. Meanwhile, toss potatoes with the remaining 2 tablespoons of olive oil, the remaining garlic-pepper mixture, and 1/2 teaspoon salt. Add potato mixture to roasting pan during the last 30 minutes of roasting.
3. Remove tenderloin and potatoes to serving platter. Cover loosely with foil. Let stand 15 minutes (the meat's temperature will rise 5 degrees during standing). With a sharp knife carve into 1/2-inch slices. Garnish with marjoram and rosemary sprigs and lemon wedges, if desired. Makes 8 servings.
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