Beef Tenderloin with Olive, Potato and Onion

Here is a modern take on a meat and potato recipe. It might look fancy but in the end the flavors should take you back to that comfort feeling. Olives, potatoes, onions, and steak, what more do you need? The two olive sauces take no more than 5 minutes or less to make. All your left with is roasting the onions and potatoes and cooking the steak. That’s it! I know it does look a little more intimidating but that it! These are flavors that I just love together and also love the fact that the sauces can be made ahead of time and don’t need to be hot. Here is the recipe for meat and potatoes, I hope you enjoy it!

Recipe Ingredients

1 lb of beef tenderloin cut into 4 oz steaks

12 oz of pearl onions

2 tbsp of olive oil

1 1/2 lb of peewee potatoes

4 tbsp of olive oil

2 sprigs of rosemary

salt and pepper

Green Olive & Chive Sauce

1 cup of castelvetrano olives pitted

1 garlic clove

1 cup of water

2 oz of chives blanched

1/2 tsp of xanthan gum

4 tbsp of olive oil

Kalamata Olive Sauce

1 cup of kalamata olives pitted

1 cup of water

2 tbsp of olive oil

1/2 tsp of xanthan gum

Castelfranco greens

olive oil

Recipe Instructions

How to make the green olive sauce,

Place water, olives, chives, garlic into a vitamix. Turn the vitamix on and puree until smooth. Add the olive oil in a slow steady stream. Then add the xanthan gum in the same slow and steady stream. Puree for another 15 seconds and then turn off the blender. The sauce should be thickened slightly. Place in a container and set aside.

How to make the kalamata olive sauce,

Place water and olives into a vitamix . Turn the vitamix on and puree until smooth. Add the olive oil in a slow steady stream. Then add the xanthan gum in the same slow and steady stream. Puree for another 15 seconds and then turn off the blender. The sauce should be thickened slightly. Place in a container and set aside.

For the potatoes and onions,

Place in a sheet pan or roasting pan and drizzle with olive oil, salt, pepper, and chopped rosemary. Place in your green egg or oven (400 degrees) for about 30 minutes or until tender and cooked through. Take out and allow cool. Peel the outer layer of the pearl onions and season again with salt. Set aside.

How to grill fillet,

On your grill or big green egg have your temperature around 300ish degrees. Take the steaks and season with salt and pepper. Place on the grill and cook for 1 1/2- 2 minutes and then flip the steak. Cook for another 1 1/2-2 minutes and flip the steak. Repeat the process 3-4 more times. Flip and repeat until your fillet is medium rare inside. (The constant flipping is a technique that is foreign to the old school way, but as you can see in the picture it almost looks like the steak was sous vide rather than having the browned overcooked outer edge of the meat, the constant flipping of the steak doesn’t let one side cook to long.) Take off the heat and allow to rest for at least 5-10 minutes. Then slice the steak and place on the plate along with potato and onions. Add the olive sauces to the plate and finish with castelfranco greens. Serve and enjoy!