Prime Tenderloin and Roasted Dutch Yellow Potatoes

Prime Tenderloin

I was going to season with garlic, but the butcher said DO NOT ruin "his" meat with a marinade...so I asked or a recommendation.

His recommendation:

1.Heavily coat meat in olive oil ( this helps keep it from drying out).
2.Rub with salt, pepper (and some garlic if you like)
3.Tuck the narrow "tail" ends to achieve uniformity in thickness (Thelissa might want to do this)
4.Cover and let it sit at room temperature for 2 hours
5.Bake on rack in pan at 450 degrees for 30 minutes
6.Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
7.Slice into medallions about 1/4 inch to 1/2 inch in width

Potatoes

Baby Dutch yellow potatoes
Olive oil
Sea salt and fresh cracked pepper
Garlic powder

1.Preheat the oven to 400 degrees.
2.Par cook the potatoes in boiling water for 5-6 minutes.
3.Remove from the water and let cool.
4.Place the par cooked potatoes in a baking dish.
5.Drizzle with olive oil then season to taste with sea salt, fresh cracked black pepper and garlic powder.
6.Mix the potatoes, olive oil and seasoning thoroughly.
7.Roast in the oven for 10 - 15 minutes until crackled and fork tender.
8.Serve and enjoy.