Serves: 8
Total Calories: 182
1 Prepare the sauce, if necessary. Whisk together the oil, vinegar, salt, and a generous grinding of pepper. Place the beef in a large roasting pan and pour on the marinade, turning the meat to coat on all sides. Cover the pan with foil and marinate 1 hour at room temperature or up to 24 hours in the refrigerator.
2 Place a rack in the center of the oven. Preheat the oven to 425°F. Roast the beef 30 minutes or until the temperature in the thickest part reaches 125°F for medium-rare on an instant-read thermometer. Transfer the roast from the oven to a platter.
3 Let stand 15 minutes before carving. Cut the meat into 1/2-inch slices and serve hot or at room temperature with the sauce.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roast Tenderloin with Olive Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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