- 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
3 tablespoons extra-virgin olive oil
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
- 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.
- Main Dishes, Beef
- North American