Glazed Beef Tenderloin with Herbed New Potatoes

 

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

• 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.