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

Directions

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