Roast Beef Tenderloin with Soppressata and Olives
Serves 4 – 6
4 green onions, chopped
75 g (2 ½ oz) Soppressata (dried Italian sausage)
30 ml (2 tbsp) butter
15 ml (1 tbsp) unbleached all-purpose flour
125 ml (½ cup) red wine
500 ml (2 cups) beef broth
1 piece beef tenderloin, about 850 g (1 ¾ lb), tied or not
4 large green olives, pitted and quartered
2 cloves garlic, finely chopped
Salt and pepper
In a medium saucepan, brown the onions and Soppressata in the butter.
- Sprinkle with the flour and mix well. Deglaze with the wine and reduce for 1 minute.
- Add the broth and reduce over medium heat for 20 to 25 minutes or until the sauce has thickened. Keep warm.
- Preheat the oven to 350 degrees.
- Preheat a heavy pan (a cast iron grilling pan work great), to high. Oil the pan.
- With the tip of a knife, make deep incision in the roast at several places. Insert the olive pieces in the slits.
Pat the meat with the finely chopped garlic. Season with salt and pepper.
- Reduce the heat of the grill to medium-high. Place the roast on the grill and brown on all sides.
- Once all sides are seared, place the pan in the pre-heated oven.
- Roast for 20 to 25 minutes or until a meat thermometer inserted into the centre of the roast reads 48 °C (118 °F) for rare doneness. Set aside on a plate. Let rest for about 10 minutes.
Slice and serve with the Soppressata sauce. Enjoy!
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