Harry Caray's Marinated Beef
Tenderloin with Peperonata

Yield: 2 servings

Ingredients

Beef Tenderloin

• 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 bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced

Instructions

Beef Tenderloin

1. Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated.
2. Grill for 1 to 1 1/2 minutes on each side.
3. Garnish beef with peppers.

Peperonata

1. Combine ingredients for peperonata and toss with the peppers.
2. Marinate for 1 hour.
3. Grill peppers for 1 to 2 minutes on each side. Do not overcook.

Attribution

Source: Chef Abraham, Harry Caray's, Chicago, Illinois