To make Rachael Ray's recipe, preheat the oven to 500 F. Coat two 2 to 2 1/2-pound center cut pieces of beef tenderloin with extra virgin olive oil and grill seasoning. Place the meat on a roasting rack, and place in the oven. If you do not have a rack, place the meat in a pan with a splash of water. Roast the tenderloin for 10 minutes, and then reduce the heat to 350 F. Cook for 30 minutes.
Remove the tenderloin from the oven, and let it rest for 10 minutes. Place 5 whole coarsely chopped roasted red peppers that have been well drained, and pat them dry before placing in a food processor. Add 2 cloves of garlic with the skins removed, a handful of flat-leaf parsley, 1 cup of pitted black olives, and salt and pepper. Turn on the processor, and slowly add 3 tablespoons of extra virgin olive oil with processing. Slice the tenderloin into thin slices against the grain, and serve with crusty bread and the roasted red pepper sauce.Learn more about Meat