Beef Tenderloin With Swiss Chard, Red Peppers and Parmesan Cheese | Oregonian Recipes

Ingredients

• 1 2 1/2- to 3-pound trimmed beef tenderloin
• 3 tablespoons olive oil (divided)
• 1 cup finely chopped onion
• 1 medium clove garlic, chopped
• 1 bunch Swiss chard, stems discarded, leaves chopped (about 4 cups)
• 3/4 cup roasted red pepper, patted dry with paper towels, chopped
• Salt and freshly ground black pepper
• 1/2 cup grated parmesan cheese
• 3 ounces thinly sliced pancetta