Oven-Roasted Beef with Olives and Herbs

Name: Oven-Roasted Beef with Olives and Herbs
Yield: 8
Ingredients: 2.5 lbs of filet mignon, olive oil; 3 cloves of garlic, minced; 2 tablespoons of fresh or 1.5 teaspoons of dried thyme; salt and pepper to taste; 2 cans of tomato sauce; 1/2 cup of black olives, pitted; 1/2 cup of red wine, such as port or claret

1
2.5 lbs of filet mignon, olive oil
2
3 cloves of garlic, minced
3
2 tablespoons of fresh or 1.5 teaspoons of dried thyme
4
salt and pepper to taste
5
2 cans of tomato sauce
6
1/2 cup of black olives, pitted
7
1/2 cup of red wine, such as port or claret

Ingredients

1
2.5 lbs of filet mignon, olive oil
2
3 cloves of garlic, minced
3
2 tablespoons of fresh or 1.5 teaspoons of dried thyme
4
salt and pepper to taste
5
2 cans of tomato sauce
6
1/2 cup of black olives, pitted
7
1/2 cup of red wine, such as port or claret

Directions

1
Massage the beef with a mixture of olive oil, garlic, thyme, salt, and pepper
2
Place in a roasting pan or casserole
3
Add the remaining tomato sauce, garlic, and thyme, along with 2 tablespoons of olive oil
4
Arrange black olives around the beef
5
Roast in a moderate oven (325°F) for approximately 1.5 hours, basting occasionally
6
Add red wine and continue to roast until the meat is tender
7
Serve hot, garnished with the pan juices, and accompanied by 8-10 servings