Glazed Beef Tenderloin with Herbed New Potatoes

By deedavis

Ingredients

• 1/3 cup steak sauce
• 1 1/2 tablespoons packed brown sugar
• 4 beef tenderloin steaks, about 1 inch thick (4 oz each)
• 8 small new potatoes (1 lb), cut lengthwise in half
• 2 tablespoons water
• Cooking spray
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
2 Heat gas or charcoal grill.
3 In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
4 When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.