¼ cup snipped fresh parsley 2 teaspoon finely shredded orange peel 2 cloves garlic, minced ⅛ teaspoon salt
Test Kitchen Tip:
To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as above, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef. Serve as above.
