Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
Cindy Munson
ingredients
- 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
- Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
- Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
- Crusty bread, sliced
directions
- 1
Preheat oven as high as it goes, 500 degrees F.
- 2
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.
- 3
Serve with crusty bread and sauce.
notes
Sauce is okay - maybe not worth the bother.
Source: Rachel Ray
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