Roasted Beef Tenderloin With Roasted Pepper And Black Olive Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
77%
CHOL
65%
SOD
36%

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Ingredients for 8 servings

Handful flat-leaf parsley

1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well

Crusty bread, sliced

Salt and pepper

Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)

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

5 whole roasted red peppers, coarsely chopped, well drained and pat dry

2 cloves garlic, popped from skin

Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce

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