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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