Beef Tenderloin Stuffed with Roasted Red Peppers & Olives

Ingredients

• 1 medium red bell pepper, roasted, peeled, seeded, and finely diced
• 2 Tbs. toasted pine nuts
• 2 Tbs. chopped fresh flat-leaf parsley
• 7 Kalamata olives, pitted and chopped
• One 1-lb. center-cut beef tenderloin, silverskin trimmed
• 3 Tbs. crumbled feta
• Kosher salt and freshly ground black pepper
• + 3 more ingredients
• • 2 Tbs. olive oil
  • 1 clove garlic, halved crosswise
  • 1 to 2 large cloves garlic, minced

In a small bowl, combine the red pepper, olives, minced garlic, pine nuts, parsley, and feta. Season with salt and pepper. Transfer to a pastry bag without a tip or to a heavy-duty zip-top bag with a corner snipped off. Refrigerate until ready to use.

View full recipe at Fine Cooking