Roasted Beef Tenderloin W/ Roasted Red Pepper & Black Olives

• 1 (2 -2 1/2 lb) center cut beef tenderloin
• 6 tablespoons extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
• 2 tablespoons of grill seasoning (recommended ( Montreal Steak Seasoning for Steak by McCormick)
• 5 whole roasted red peppers, from jars, coarsely chopped, well drained and pat dry
• 2 garlic cloves
• 1 cup flat leaf parsley
• 1 cup good quality pitted black olives, such as kalamata, drained well

1. Preheat oven to 500F.
2. Liberally coat the meat with extra-virgin olive oil and grill seasoning.
3. Place the roast on a roasting rack or in a roasting pan and place in oven.
4. Roast the meat 10 minutes on high then reduce heat to 350F and cook 30 minutes more.
5. Do not open oven during those first 10 minutes.
6. Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper.
7. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
8. When meat in done remove from oven and let rest 10 minutes before serving.

center, extra virgin olive oil, grill seasoning, red peppers, garlic, flat leaf parsley, black olives

Taken from www.food.com/recipe/roasted-beef-tenderloin-w-roasted-red-pepper-black-olives-157112 (may not work)