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Mediterranean Beef Tenderloin with Olive Vinaigrette

Ingredients:
32oz Beef Tenderloin
2 poblano chilis, cut into 1/4" wide strips
4 eggplant, 1/4" slices, grilled
2 red bell peppers, roasted, cut into 1/4" wide strips
12 anchovies
Vinaigrette:
750ml cabernet sauvignon - 1 bottle
1 cup Kalamata olives, pitted
1/2 cup Kalamate olive brine
3/4 cup olive oil
kosher salt and pepper to taste
Directions: 1. Place the Chateaubriand on a cutting board long ends on the sides. Begin to lightly slice into the beef long ways turning the beef a quarter turn, and then slice a little more. Keep doing this until you have a uniformly flat piece of beef about inch think. Season the meat with salt and pepper
2. Cut the eggplant into " wide strips, and then randomly place the eggplant strips, poblano strips, roasted red pepper strips and anchovies in a single layer on the beef.
3. Roll the chateaubriand up tightly and truss it to keep it together. Season the outside with salt and pepper and either grill over a moderate flame, or roast in a 350 degree oven until medium rare or an internal temperature of 130 degrees is reached.
4. Place meat in the fridge until thoroughly chilled.
5. While meat is chilling, simmer the bottle of wine until it is reduced to about " cup, about 30-40 minutes.
6. Puree the olives with the brine in a blender for 2 minutes. Add the red wine and slowly drizzle in the olive oil until well pureed and smooth, about 1 more minute. Taste and adjust seasoning with salt and pepper.
7. Serve beef sliced in " slices, cold, with vinaigrette.
Servings: 4-6
Source: Chef Graham

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