Roasted Beef Tenderloin

This meal was melt in  your mouth good.  I improvised a little.  There were no left overs.
MMMM...good.

2 Tbls extra virgin olive oil
1 1/2 Tbls finely chopped rosemary
1/2 Tbls. finely chopped garlic
1/2 Tbls finely chopped thyme
2 1/2 tsp. salt
3/4 tbp. pepper
1 (2 pound) piece on beef tenderloin
1 1/2 pound small red potatoes halved
5 carrots about pound
1/3 cup chicken broth


Preheat oven to 400 degrees.
Put 1 Tbls. oil and 1/2 Tbls rosemary, garlic, thyme, 1 1/2 tsp of salt and 1/2 tsp pepper in small bowl and mix well.  Rub meat with mixture: set aside

heat remaining 1 tbls of oil in large skiller over med heat.  Add Beef and cook, turning occasionally until deep golden brown all over about 10 minutes.  Trasfer beef to a large plate and set aside.  put potatoes, carrots, remaining 1 Tbls rosemary, 1 tsp salt, 1/4 pepper into a large bowl.  drizzle any remaining dripping in skillet over potatoes and carrots and toss.  Transfer to a large roasting pan and spread out in even layer. top with tenderloin

Heat same skillet over medium heat add broth and cook, stirring to scrape up any browed bits for 30 seconds.  Pour pan drippings over beef.  Roast 20 to 25 minutes. 

Transfer beef to platter and cover in foil.  Set aside

Toss potatoes and carrots and continue to roast until tender and golden brown about 10 minutes more.
Transfer to serving bowl.  Cut beef into slices and serve with pan drippings drizzled over the top

I substitutes Apple juice for the chicken broth.  It gave the glaze a sweeter taste.

Enjoy.  Only 280 calories per serving