Roast Beef Tenderloin with Soppressata and Olives

Serves 4 – 6

Ingredients

Beef:
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

Instructions

1. Sauce:
   In a medium saucepan, brown the onions and Soppressata in the butter.
2. Sprinkle with the flour and mix well. Deglaze with the wine and reduce for 1 minute.
3. Add the broth and reduce over medium heat for 20 to 25 minutes or until the sauce has thickened. Keep warm.
4. Beef:
5. Preheat the oven to 350 degrees.
6. Preheat a heavy pan (a cast iron grilling pan work great), to high. Oil the pan.
7. 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.
8. Reduce the heat of the grill to medium-high. Place the roast on the grill and brown on all sides.
9. Once all sides are seared, place the pan in the pre-heated oven.
10. 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!