Photo: Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce Recipe
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
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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By ghazakhoob
on May 05, 2012
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I made this recipe for my party, it was a shining star.
By lillacey
everett
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.
By Gg&Dd'sMama
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
Read all 52 reviews