Beef Tenderloin Stuffed with Roasted Red Peppers & Olives

Beef Tenderloin Stuffed with Roasted Red Peppers & Olives
Photo by Grey Crawford

Ingredients

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

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

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