Add bright flavors and textures to your meal by topping your beef tenderloin with this delicious, Tuscan-inspired sauce.  Serve the meat on a bed of arugula for a colorful presentation that also helps balance the flavors of the dish.  Serve with Pietra Santa Sassolino for a winning combination.   
2 ½ pounds of beef tenderloin
½ Kalamata olives, pitted and quartered
2 large tomatoes finely chopped
1 tablespoon capers
1 bunch fresh oregano – (leaves only) finely chopped
3-4 cloves of garlic – minced
1 teaspoon fresh ground black pepper
Salt to taste
3 bunches arugula
2-3 tablespoons olive oil
 
Cut the beef into 4 ounce filets – place between wax paper and pound into scallops approximately ½ inch thick. In a small bowl combine the olives, tomatoes, oregano, salt, pepper and capers. – Set aside at room temperature. (This can be made 3-4 hours ahead of time).  Line the serving platter with the arugula.
Heat a large, heavy skillet, and add the oil and garlic. Cook garlic for 1-2 minutes. Add the meat and sear 1-2 minutes per side for rare, 3-4 minutes per side for medium or until cooked as desired. Immediately after cooking place on the arugula on the lined platter. Lightly season with salt and pepper. Add the tomato mixture and serve immediately.