2 lbs. piece of beef tenderloin
2 tsp. whole coriander seeds
1/2 tsp. whole black pepper corns
1/4 tsp. coarse salt
1/2 c. thinly sliced, oil packed sundried tomatoes
1/3 c. peeled and quartered black olives
1/3 c. parsley, chopped
1/4 tsp. ground pepper
3/4 lb. tubular pasta, such as penae
2 lg. shallots, thin sliced
1 lg. garlic clove

Heat oven to 425 degrees. Put meat in small roasting pan. Mix coarsely ground coriander, pepper and salt with 2 tablespoons olive oil to make paste. Rub over meat. In medium saucepan, heat 1 tablespoon oil over low heat. Add shallots and garlic, cook until soft not brown for 5 minutes. Stir in tomatoes, olives, parsley, and remaining oil. Heat, stirring while warming. Cover to keep warm, set aside.

Cook meat until medium rare and temperature reads 125 degrees (20 minutes). Remove meat, no cover. Let stand for 10 minutes. Strain meat juices into tomato sauce.

In pot of boiling water, cook pasta until tender, but firm, 12 minutes. Drain and return to pot, stir in tomato sauce. Serve together with meat.