Beef Tenderloin with Olive, Potato, and Onion
For the Beef Tenderloin
- 1 lb Beef Tenderloin cut into 4 oz steaks
- 12 oz pearl onions
- 2 tbsp olive oil
For the Potatoes
- 1 1/2 lb peewee potatoes
- 4 tbsp olive oil
- 2 spigs rosemary
- salt pepper
Green Olive and Chive Sauce
- 1 cup castelvetrano olives
- 1 clove garlic
- 1 cup water
- 2 oz chives
- 1/2 tsp xanthan gum
- 4 tbsp olive oil
Kalamata Olive Sauce
- 1 cup kalamata olives
- 1 cup water
- 2 tbsp olive oil
- 1/2 tsp xanthan gum
Garnish
- 1 head Castelfranco greens
- olive oil
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 the beef fillet
- On your grill or big green egg have your temperature around 300ish degrees. Take the snake river farms tenderloin 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!
