Roasted Beef Tenderloin, what better way to impress your dinner guests for the holidays? Thanksgiving will be here sooner than we know it! The question is how do you intend to spend your holiday, will you be serving or eating? Well if you plan on serving, roasted beef tenderloin is not as difficult to make as you may think it is. This way your guests will be impressed and stomachs content and you will not only look like Martha Stewart to your family, but if cooking for your friends they will think you will be good enough to go up against Bobby Flay (just kidding, no on ever beats Flay, ha!).
- 1 (4 pound) center-cut piece of beef tenderloin
- Extra virgin olive oil (to coat roast, plus 3 tablespoons for sauce)
- Grill seasoning (i.e. McCormick Montreal Steak Seasoning)
- 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
- 2 cloves garlic
- Handful flat-leaf parsley
- 1 cup pitted black olives, drained well
- Salt and pepper
- Crusty bread, sliced
- Preheat oven as high as it goes.
- Coat the meat with extra-virgin olive oil and grill seasoning (coat liberally).
- 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 small amount of water to the pan.
- Roast the meat for 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.
- Serve Roasted Beef Tenderloin while hot, add potatoes or other vegetables to compliment your dish.
Are you planning to use this recipe for the holidays? Comment below!