Instructions:

Harry Caray's Marinated Beef Tenderloin with Peperonata

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