17 oz. beef tenderloin, sliced
1 tbsp. olive oil
1 oz. onion, minced
1 oz. orange bell pepper
1/2 cup pitted olives
1 tsp. dried oregano
4 oz. red wine
1 cup canned tomatoes
4 cups beef stock
salt and pepper, to taste
2 tbsp. chopped parsley

Season the slices of beef with salt and pepper.

Heat oil in a cast-iron skillet.

Sear beef until brown.

Add minced onions and sauté for 2 minutes.

Add orange bell pepper, dried oregano, pitted olives and sauté for another minute.

Add red wine and let it simmer for 5 minutes.

Stir in canned tomatoes and beef stock and bring to a boil.

Reduce to a simmer and let it cook until tender for about 40 minutes.

Season with salt and pepper.

Add chopped parsley and serve.

Submitted by: winosity