Glazed Beef Tenderloin with Herbed New Potatoes

Meat and potatoes hot off the grill! Marinated beef in a sweet steak sauce makes it extra flavourful. ...MORE + LESS -

1/3 cup (75 mL) steak sauce

1 1/2 tsp (20 - 25 mL) packed brown sugar

4 beef tenderloin steaks, about 1 inch (2.5 cm) thick (4 oz/250 g each)

8 small new potatoes (1 lb/500 g), cut lengthwise in half

2 tbsp (30 mL) water

Cooking spray

1 tsp (5 mL) chopped fresh or 1/4 tsp (1 mL) dried rosemary leaves, crumbled

1 tsp (5 mL) chopped fresh or 1/4 tsp (1 mL) dried thyme leaves

1/4 tsp (1 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

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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.