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Description
A beef tenderloin roast recipe with potatoes and carrots
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp fresh roasemary
- 1/2 Tbsp chopped garlic
- 1/2 Tbsp fresh thyme
- 2 1/2 tsp fine sea salt or kosher salt
- 3/4 tsp ground black pepper
- 2 lb beef tenderloin
- 1 1/2 lb red potatoes, halved
- 1 lb carrots cut into thick rounds
- 1 c low-sodium chicken broth
- 2 Tbsp extra-virgin olive oil
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Directions
- Remove any silvery skin from the tenderloin.
- Mix seasonings together. Take 1/2 of the mixture and rub down the tenderloin.
- Add olive oil to a skillet and heat on medium-high.
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