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Harry Caray's Marinated Beef
Tenderloin with Peperonata

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

  1. Beef Tenderloin: 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.
  4. Peperonata: Combine ingredients for peperonata and toss with the peppers.
  5. Marinate for 1 hour.
  6. Grill peppers for 1 to 2 minutes on each side. Do not overcook.

2 servings

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

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