Harry Caray's Marinated Beef Tenderloin with Peperonata
Ingredients:
- 12 oz beef tenderloin
- 2 oz olive oil
- 1 pinch fresh thyme
- 1 pinch fresh rosemary
- 1 pinch fresh basil
- 1 whole clove chopped garlic
- 4 oz red wine (cabernet sauvignon preferred)
- Salt and pepper, to taste
- 12 oz beef tenderloin
- 2 oz olive oil
- 1 pinch fresh thyme
- 1 pinch fresh rosemary
- 1 pinch fresh basil
- 1 whole clove chopped garlic
- 4 oz red wine (cabernet sauvignon preferred)
- Salt and pepper, to taste
Preparation:
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 Ingredients:
- 2 oz extra virgin olive oil
- 1 whole clove chopped garlic
- 2 tsp balsamic vinegar
- 1 pinch red pepper flakes
- 1 tsp lemon juice
- 1 tsp fresh thyme
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
