Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
  • Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
  • 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
  • 2 cloves garlic, popped from skin
  • Handful flat-leaf parsley
  • 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
  • Salt and pepper
  • Crusty bread, sliced
Directions
Watch how to make this recipe.
  • Preheat oven as high as it goes, 500 degrees F.

  • Liberally coat the meat with extra-virgin olive oil and 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.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

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