Glazed Beef Tenderloin with Herbed New Potatoes

Prep Time 15 Minutes • Start to Finish 1 Hour 30 twinkles • Makes 4 servings

⅓ mug steak sauce
1 ½ soupspoons packed brown sugar
4 beef sink steaks, about 1 inch thick( 1 pound)
small new potatoes( 1 pound), cut lengthwise in half
soupspoons water
cuisine spray
1 tablespoon diced fresh or ¼ tablespoon dried rosemary leaves, crum-
bled
1 tablespoon diced fresh or ¼ tablespoon dried thyme leaves
¼ tablespoon paprika
½ tablespoon swab
¼ tablespoon pepper

1 Mix steak sauce and brown sugar in shallow dish; reserve 2 soupspoons. Add
beef to remaining sauce( about ¼ mug); turn to fleece. Cover and chill at least 1
hour but no longer than 24 hours, turning beef 2 or 3 times.

2 Spray caff
rack with cuisine spray. Heat gas or watercolor caff
for direct heat.

3 Place potatoes and water in 2- quart microwavable dish. Cover and mi-
crowave on High 3 to 5 twinkles or until potatoes are just tender. Place potatoes on
distance of heavy- duty antipode. Spray potatoes with cuisine spray; sprinkle with rosemary,
thyme and paprika. Wrap securely in antipode.

4 Grill beef and potatoes uncovered 4 to 6 elevation from medium heat about 13 min-
utes for medium doneness, turning beef and potatoes after 6 twinkles and encounter-
ing reserved sauce constantly over beef. Sprinkle swab and pepper over potatoes.

To embroil Marinate beef and microwave oven potatoes as directed. Spray potatoes with
cuisine spray; sprinkle with rosemary, thyme and paprika, but don’t wrap in antipode.
Set oven control to melee . Place beef and potatoes on rack in toaster visage. melee with
covers 4 to 6 elevation from heat about 15 twinkles for medium doneness, turning beef
and potatoes after 6 twinkles and brushing reticent sauce constantly over beef.
1 Serving Calories 290( Calories from Fat 70); Total Fat 8g( impregnated Fat 3g, Trans
Fat 0g); Cholesterol 65 mg; Sodium 660 mg; Total Carbohydrate 28g( Salutary Fiber
3g); Protein 27g Exchanges 2 bounce, 2 veritably spare Meat, ½ Fat
Carbohydrate Choices 2