Beef Tenderloin (by request)

26 12 2011

Ingredients

  • 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin
  • High quality extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
  • Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick – warning: all I could find was the “hot” variety – use the regular mix – this is just too spicy for many people)
  • 1 large jar whole roasted red peppers, coarsely chopped, well-drained and pat dry
  • 5 cloves garlic, popped from skin
  • 2 full handfuls flat leaf parley, chopped
  • 1 cup (no more than one cup – this is plenty for this recipe)  high quality pitted kalamata olives, drained well
  • 1 cup italian herbs, either store bought or create your own favorites
  • Juice from two freshly squeezed lemons (thanks to my daughter Jessica for this suggestion – it made all of the difference in this sauce)
Directions:

Preheat oven to 500 degrees F.

Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack and place in oven.  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.  Slice into 1/2 to 3/4 inch steaks and shingle two or three on each plate.

(This part can be done well in advance).  Place all other ingredients in a food processor.  Add salt and pepper to taste if necessary – I chose to only add a little bit of freshly ground pepper, but it is really not necessary.  Turn the processor on and stream in high quality extra virgin olive oil, about 3 tablespoons until thoroughly blended.  The sauce will be pretty thick.  Pour into squeeze bottles to drizzle over meat just before serving.  If you do not have squeeze bottles, just be careful how much your pour over the tenderloins – the sauce is pretty rich and goes a  long way.

Serves approximately 8 people as a main dish, and 12 people as a secondary entree dish.

 

 

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