Prepare a smoker using olive branches. Place the beef tenderloin
in the smoker and smoke for 20 minutes.
Preheat the oven to 350 degrees F.
Pat the beef dry and sprinkle with salt and pepper. Heat the butter
and oil in a roasting pan over moderately-high heat until the foam
subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish