Glazed Beef Tenderloin (with Herbed New Potatoes)

This is, by far, my favorite recipe for beef tenderloin (filet mignon) that I’ve been making for years. The marinade is extremely simple, yet so very tasty.


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


  1. In shallow glass or plastic dish, mix steak sauce, brown sugar & garlic; reserve 2 tablespoons sauce.
  2. Add beef to remaining sauce (about 1/4 cup); turn to coat.
  3. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
  4. Heat gas or charcoal grill.
  5. In 2-quart microwavable casserole, place potatoes and water; cover.
  6. Microwave on high 3 to 5 minutes or until potatoes are just tender.
  7. Place potatoes on sheet of heavy-duty foil.
  8. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
  9. 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.
  10. 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.
  11. Sprinkle salt and pepper over potatoes.

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