Glazed Beef Tenderloin with Herbed New Potatoes
Makes 4 servings

Prep Time: 30 min
Marinade Time: 1 hr.
Grilling Time: 15 min.

Ingredients

• 1/3 - cup steak sauce
• 1-1/2 - Tablespoons packed brown sugar
• 4 - beef tenderloin steaks, about 1 inch thick (4-ounces each)
• 8 - small new potatoes (1-pound), 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

Directions

1. In shallow glass or plastic dish, mix steak sauce and brown sugar and reserve 2 tablespoons sauce.
2. Add beef to remaining sauce (about 1/4 cup) and turn to coat.
3. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.

Preheat gas or charcoal grill.

1. In 2-quart microwavable casserole, place potatoes and water; cover.
2. Microwave on High 3 to 5 minutes or until potatoes are just tender.
3. Place potatoes on sheet of heavy-duty foil.
4. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika.
5. Wrap securely in foil.
6. When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals and cover grill.
7. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef.
8. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat.
9. Sprinkle salt and pepper over potatoes.