One 3 1/2 to 4-pound trimmed beef tenderloin roast, tied
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Olive Oil Mashed Potatoes, recipe follows
Roasted Chili and Olive Ragout, recipe follows
1 bunch watercress
2 pounds large russet potatoes
Salt
1/3 cup extra-virgin olive oil
2 tablespoons pitted and finely chopped olives
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 red onion, thinly sliced
1/2 cup olives, pitted and finely chopped
1 tablespoon chopped fresh parsley
2 jalapeno peppers, roasted, peeled, seeded and finely diced
1 red bell pepper, roasted, peeled, seeded and cut into medium dice
1 poblano pepper, roasted, peeled, seeded and cut into medium dice
1 yellow bell pepper, roasted, peeled, seeded and cut into medium dice
Salt and freshly ground black pepper
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