Grilled Beef Tenderloin with Olives and Chorizo | RICARDO

Ingredients

• 4 green onions, chopped
• 2 ½ oz (75 g) chorizo sausage, diced
• 2 tbsp butter
• 1 tbsp unbleached all-purpose flour
• ½ cup (125 ml) red wine
• 2 cups (500 ml) beef broth
• 1 piece beef tenderloin, about 1 ¾ lb (800 g), tied or not
• 4 large green olives, pitted and quartered
• 1 tbsp bottled garlic scapes or 2 garlic cloves, finely chopped