Ingredients
8 tablespoons olive oil
Two 2 to 3 pound beef tenderloin
6 medium garlic cloves, minced
2-1/2 tablespoons minced fresh thyme
2-1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Bell Pepper Relish:
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
2 red bell peppers, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped
Preparation
Preheat oven to 375 degrees. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper.
Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes.
Transfer to platter and let stand 10 minutes. Cut beef into 1/2-inch-thick slices, sprinkle with remaining 1/2 tablespoon each of thyme and rosemary, and serve with pepper relish.
Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead). Bring to room temperature before serving.
