Ingredients
- 12 ounces beef tenderloin
- 2 ounces olive oil
- 1 pinch fresh thyme
- 1 pinch fresh rosemary
- 1 pinch fresh basil
- 1 whole clove chopped garlic
- 4 ounces red wine (cabernet sauvignon preferred)
- Salt and pepper, to taste
Peperonata:
- 2 ounces extra virgin olive oil
- 1 whole clove chopped garlic
- 2 teaspoons balsamic vinegar
- 1 pinch red pepper flakes
- 1 teaspoon lemon juice
- 1 teaspoon fresh thyme
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
Directions
Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Garnish beef with peppers.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By mayx0127_6068787
Austin, MN
on October 13, 2006
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This dish was good tasting, especially the peppers. The beef was also good.
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