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Recipe courtesy of Abraham Aguirre

Show: Food Network Specials

Episode: The Best of: Sports Star Restaurants

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Total:: 25 min
Prep:: 10 min
Inactive:: 4 min
Cook:: 11 min

Yield:: 2 servings

Level:: Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Chef Abraham, Harry Caray's, Chicago, IL

My Private Notes

Name: Grilled Marinated Beef Tenderloin with Peperonata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
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; 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