1 medium red bell pepper, roasted, peeled, seeded, and finely diced
7 Kalamata olives, pitted and chopped
1 - 2 large cloves garlic, minced
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons crumbled feta
Kosher salt and freshly ground black pepper
center-cut beef tenderloin, silverskin trimmed
2 tablespoons olive oil
1 clove garlic, halved crosswise
1. In a small bowl, combine the red pepper, olives, minced garlic, pine nuts, parsley, and feta. Season with salt and pepper. Transfer to a pastry bag without a tip or to a heavy-duty zip-top bag with a corner snipped off. Refrigerate until ready to use.
2. Heat the oven to 425 degrees F. Insert a long, thin-bladed knife straight through the center of the roast as far as you can, with the cutting edge to the right. Make a 3/4-inch cut to the right, turn the blade 180 degrees, and make a 3/4-inch cut to the left. Repeat, this time going up and down to create an incision that looks like a + sign. If your knife didn't go all the way through, repeat on the other side.
3. Push the end of a wooden spoon through the completed channel to even out the enlarge the space. If the spoon is too short to go the length of the roast, repeat on the other side.
4. With a pastry bag or zip-top bag, pipe half of the filling into one side of the roast. Repeat on the other side. The roast's diameter will almost double. Using a large needle and unwaxed dental floss, loosely sew across the ends of the roast, creating a mesh to hold in the stuffing. Leave the floss ends long for easy removal after cooking.
5. Tie the roast with kitchen twine, spacing the ties about 1 inch apart.
6. Rub the beef with the olive oil and the halved garlic clove. Season with salt and pepper and transfer to a small flameproof roasting pan or ovenproof skillet (you won't need a rack). Roast until an instant-read thermometer reads 130 degrees F for medium rare, 18 to 20 minutes. When testing for doneness, be sure to insert the thermometer as far into the tenderloin and as close to the stuffing as possible. Remove the floss and twine, tent the roast with foil, and let it rest for 5 minutes before slicing. Carve the roast into even slices and serve.
1. The beef recipe is punchy and therefore needs the biggest wines. The red bell pepper and olives in the filling could echo nicely with a middleweight Cabernet that carries a touch of the same flavors. You won't have to hock the silver, though: Good examples such as J. Lohr of Monterey, Benziger of Sonoma, and Wynns Coonawarra Estate from Australia can be found for $15 or under.