Beef Tenderloin with Roasted Pepper & Olive Sauce

By TeeSquared

Oh my gosh great flavor, easy to make and goes well with any side dish! Dinner table was silent because everyone was too busy enjoying this flavorful dish.

Ingredients

• 2(2 to 2 1/2 pound)2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin; ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
• Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce, divided
• Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
• 55 whole red peppers, roasted, coarsely chopped, well drained and pat dry
• 2cloves2 cloves garlic, popped from skin
• HandfulHandful flat-leaf parsley
• 1cup1 cup good quality pitted black olives, such as kalamata, drained well
• Salt and pepper
• Crusty bread, sliced

Details

Servings 8
Preparation time 15mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven as high as it goes, 500°F.

Liberally coat the meat with a small portion of the extra-virgin olive oil and the grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.

Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.

Thinly slice meat against grain and serve with crusty bread and sauce.