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Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce Recipe

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

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Average Rating:

Total Reviews: 52

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  • on May 05, 2012

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    I made this recipe for my party, it was a shining star.

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  • on January 17, 2011

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    Oh my gosh this was good!! Great flavor, easy to make and went well with every side dish I made. Dinner table was silent because everyone was too busy filling their mouths with this flavorful dish.

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  • on October 11, 2010

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    This is the only recipe I use when I make beef tenderloin. It always comes out juicy and tasty. I love mine well done so I tweak the time and leave it in the oven for about an hour to an 1 1/2. I keep a close eye on them and turn the beef tenderloins and baste them several times.
    The first time I made this I tried the roasted pepper and black olive sauce but it I didn't care for it. Since then I've just left it out. The beef tenderloins go great with risotto,
    ~~Yum~Yum

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  • on September 19, 2010

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    This we very delicious but i found myself in a panic when i went to slice it. NOT even close to being done. Don't count on this taking only 40 minutes unless you like very rare

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  • on August 13, 2010

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    This is the first time that I have bothered to rate a recipe. I was so happy with the results and the assistance and confidence that I received from the prior reviews on this site that I wanted to share my experience.

    I was planning an engagement party for 60 people and wanted to do tenderloin. I went to COSTCO and bought 5 whole tenderloins (about 6 pounds each and with the help of Food Network other internet sites, I trimmed and cleaned them.I am now an expert.

    I took the roasts out of the fridge about 2 hours ahead.

    I cooked two whole trimmed tenderloins per oven using two ovens and it was perfect.I put the 5th one in for use at the end of the buffet. It did not seem to matter that each oven had about 10 pounds of meat.Some cooked a little faster that others but I needed a variety of rareness so that was OK. I found the timing to be very good but I of course used an instant read thermometer. I had worried about not browing the roasts as many recipes call for but the end product looked great and eliminated that big step which I could not do with 60 people on hand.

    I would recommend the recipe and agree with those who said to go to COSTCO and clean the tenderloin yourself.It was an expensive undertaking but it worked out well and I was very happy with the results.I would do it again!!

    The sauce was good but I also made a horseradish sauce and Julia Child's Bearnaise Sauce.

    I also served Delmonico Potatoes,Caesar Salad and nice rolls.

    Thanks Rachael and all your followers!!

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  • on January 11, 2010

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    Loved the meat, but the sauce wasn't as good as some of RR's other meat sauces. Still tasty though!

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  • on January 06, 2010

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    My family LOVED the sauce....even my husband who does not typically like red peppers! Used it as a topping for fish in packets the next day. Absolutely wonderful. Thanks Rachael.

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  • on December 26, 2009

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    I made this for Christmas dinner several years ago after the first time I saw it done on Rachael's show. It was such a hit with my family that it has become our traditional Christmas dinner. With such a pricey cut of meat you really need a can't-miss recipe, and this is definitely the one! On behalf of myself and all the other culinarily challenged, I say thanks a million, Rachael.

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  • on November 13, 2009

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    Husband loved it nice and tender. Easy to make. Yumm!

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  • on April 01, 2009

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    Pro: I had never made beef tenderloin before and I was surprised how good it is! Everyone enjoyed it so much, that I had to share the recipe! This recipe is too easy to make, that I recommend it to anyone who doesn't want to spend a lot of time in the kitchen. Also, I didn't spend too much for the tenderloin. At my supermarket, it was $5.99 a pound.

    Con: The cooking time took a bit longer than 40 minutes.

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