Harry Caray's Marinated Beef Tenderloin with PeperonataPosted by GayleL at recipegoldmine.com (7/6/01 6:51:41 pm) Source: Chef Abraham, Harry Caray's, Chicago, Illinois 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 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 2 ounces extra virgin olive oil 1 whole clove chopped garlic 2 teaspoon 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 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. Yield: 2 servings |