Roast Beef with Green Olives

  • Yield 8 servings

A beautiful roasted beef tenderloin from Stephane Reynaud's Rotis cookbook.

roast_beef_with_green_olives
Frederic Lucano

Ingredients

1 -- (2 3/4-pound) beef tenderloin
1 -- bunch sorrel
3 1/2 fluid ounces plus 4 tablespoons olive oil
6 -- French shallots, peeled and roughly sliced
6 -- garlic cloves
6 -- ripe tomatoes, cut into wedges
2/3 cup green olives, pitted
1/3 cup pine nuts
3 1/2 ounces feta cheese, cut into small cubes

Instructions

  1. Preheat the oven to 350F.
  2. Blanch sorrel in boiling salted water, refresh it immediately in ice water, then strain well. Process sorrel and olive oil in a food processor. Season with salt and pepper.
  3. Heat 2 tablespoons olive oil in a frying pan. Add  shallot and cook over medium heat until softened. Add  garlic, tomato, olives and pine nuts. Combine well and allow mixture to cook about 10 minutes. Season with salt and pepper.
  4. Heat remaining olive oil in a flameproof roasting pan. Add  beef and brown on all sides over high heat. Transfer to  oven and roast 10 minutes, then remove and add  tomato mixture and scatter feta over top. Return to the oven and roast 10 minutes.
  5. Remove roast from the oven and allow to rest in its juices, covered with foil, 10 minutes.
  6. Drizzle sorrel mixture over top before serving.

Reprinted with permission from Rôtis by Stéphane Reynaud (Melville House, 2011).

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