Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
- 2 center-cut beef tenderloins (2-2 1/2 pounds each) – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
- Extra virgin olive oil (EVOO), for coating roasts, plus 3 tablespoons for sauce
- Grill seasoning, such as McCormick brand Montreal Steak Seasoning
- 5 whole roasted red peppers, coarsely chopped, drained well and patted dry
- 2 cloves garlic, popped from skin
- A handful of flat leaf parsley
- 1 cup good-quality pitted black olives, such as kalamata olives, drained well
- Salt and pepper
- Crusty bread, sliced
Pre-heat the oven as high as it goes, 500°F.
Liberally coat the meat with EVOO and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in the oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat for 10 minutes on high, then reduce the heat to 350°F and cook for 30 minutes more. Do not open the oven during those first 10 minutes. Remove the meat from the oven and let rest for 10 minutes before serving.
Place the roasted peppers in a food processor and add the garlic, parsley, olives, salt and pepper. Turn the processor on and stream in EVOO, about 3 tablespoons.
Thinly slice the meat against grain and serve with crusty bread and sauce.