Serves: 4 | Prep: 10 min | Cook: 45–50 min | Rest: 10 min
Ingredients
For the Beef1½–2 lb beef tenderloin3 tbsp olive oil4 cloves garlic, smashed1 tbsp fresh rosemary, chopped (plus sprigs for garnish)1 tsp dried thyme1 tsp paprikaSalt and black pepper, to tasteFor the Potatoes1½ lbs baby potatoes2 tbsp olive oil½ tsp garlic powder½ tsp dried herbs (Italian seasoning or thyme)Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C).Season potatoes: Toss baby potatoes with 2 tbsp olive oil, garlic powder, dried herbs, salt, and pepper. Spread in a roasting pan in a single layer.Roast potatoes for 20 minutes.Season beef: Rub tenderloin with 3 tbsp olive oil, smashed garlic, chopped rosemary, thyme, paprika, salt, and pepper.Add beef to pan: Push potatoes to the sides and place beef in the center. Add rosemary sprigs and extra garlic around the beef.Roast for 25–30 minutes, or until desired doneness (use a thermometer).Rest beef for 10 minutes before slicing.Serve: Slice tenderloin and spoon pan juices over beef and potatoes.