Recipe courtesy of Abraham Aguirre
Grilled Marinated Beef Tenderloin with Peperonata
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1037
- Total Fat
- 88
- Saturated Fat
- 20
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 145
- Sodium
- 1179
- Total: 4 hr 5 min
- Prep: 4 hr
- Cook: 5 min
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.
- Garnish beef with peppers.
Peperonata:
- 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.