Roasted Beef Tenderloin W/ Roasted Red Pepper & Black Olives

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (2 -2 1/2 lb) center cut beef tenderloin
• 6 tablespoons extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
• 2 tablespoons of grill seasoning (recommended ( montreal steak seasoning for steak by mccormick)
• 5 whole roasted red peppers, from jars, coarsely chopped, well drained and pat dry
• 2 garlic cloves
• 1 cup flat leaf parsley
• 1 cup good quality pitted black olives, such as kalamata, drained well

Recipe

• 1 preheat oven to 500°f.
• 2 liberally coat the meat with extra-virgin olive oil and grill seasoning.
• 3 place the roast on a roasting rack or in a roasting pan and place in oven.
• 4 roast the meat 10 minutes on high then reduce heat to 350°f and cook 30 minutes more. do not open oven during those first 10 minutes.
• 5 place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper.
• 6 turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• 7 when meat in done remove from oven and let rest 10 minutes before serving.