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

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Instructions

1. 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.