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Roasted Beef Fillet With Roasted Red Pepper And Black Olive Sauce
FOOD NETWORK UK10Ingredients
70Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 800 grams beef fillet (centre-cut pieces, ask the butcher to give you 2 pieces for use in a Chateaubriand recipe)
- 3 Tbsp. sauce
- steak seasoning
- 5 whole roasted red peppers (coarsely chopped, well drained and patted dry)
- 2 cloves garlic (popped from skin)
- 1 handful flat leaf parsley
- 100 grams pitted black olives (good quality, such as kalamata, drained well)
- salt
- ground black pepper (Freshly)
- crusty bread (sliced)
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