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Recipe of the Month




Roasted Beef Tenderloin w/ Red Pepper & Black Olive Sauce

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Three Rivers Wine Trail

Recipe of the Month

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Roasted Beef Tenderloin w/ Red Pepper & Black Olive Sauce


  1. 2 2 lbs. center cut beef tenderloin (4 lbs. total)
  2. Extra Virgin Olive Oil
  3. Montreal Steak Seasoning
  4. 5 whole roasted red peppers, coarsely chopped, well drained, pat dry
  5. 2 cloves garlic, popped from skin
  6. Handful flat leaf parsley
  7. 1 cup good quality pitted black olives, such as Kalamata, drained well
  8. Salt & pepper
  9. Crusty bread, sliced
  1. Preheat oven as high as it goes, 500 degrees F
  2. Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan, add a splash of water and place in oven. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more.  Do not open oven during those first 10 minutes.  Remove meat from oven and let rest 10 minutes before serving.
  3. Place roasted peppers in food processor and add garlic, parsley, olives, salt & pepper.  Process and stream in olive oil, about 3 tablespoons.
  4. Thinly slice meat against grain and serve with crusty bread with olive sauce.

Serve with a glass of Raven's Glenn R2 Click on the name to purchase a bottle from our online wine store.


Contact Information

Raven's Glenn Winery
56183 CR 143
West Lafayette, Ohio 43845
Phone: 740.545.1000

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