How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce?

You need 9 ingredients. The key ingredients include: 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), 5 whole roasted red peppers, coarsely chopped, well drained and pat dry, and more.

Is Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce suitable as meat & poultry?

Yes, Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beef Tenderloin with Roasted Pepper and Bla

Name: Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 5 whole roasted red peppers, coarsely chopped, well drained and pat dry; 2 cloves garlic, popped from skin; Handful flat-leaf parsley; 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well; Salt and pepper; Crusty bread, sliced

Try this homemade Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce recipe the whole family will love. Made with center, Extra virgin ol…

This Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce relies on simple, everyday ingredients such as garlic, popped from skin, handful flat-leaf parsley, salt and pepper and crusty bread, sliced. It comes together quickly and makes 4 servings, at about 166 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced

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Quick Info

Servings
4 servings
Calories
166 kcal
Category
Meat & Poultry

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Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

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