Roasted Beef Tenderloin with Roasted Pepper and Black Olive sauce

Photo: GeorgiaRaby

Yield: 8 servings
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  • 2- 2 1/2 pound(s) center-cut pieces beef tenderloin
  • olive oil
  • Montreal Steak Seasoning for Steak by McCormick
  • 5 whole roasted red peppers, coarsely chopped
  • 2 clove(s) garlic
  • handful flat-leaf parsley
  • 1 cup(s) kalamata black olives
  • Salt and pepper


  1. Drain and pat dry roasted red peppers. Drain olives.

  2. Preheat oven as high as it goes, 500 degrees F.

  3. 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.

  4. 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.

  5. Thinly slice meat against grain and serve with sauce.

January 2012

This recipe is a personal recipe added by GeorgiaRaby and has not been tested or endorsed by MyRecipes.

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