Recipe for Harry Caray's Marinated Beef Tenderloin With Peperonata Recipe for Harry Caray's Marinated Beef Tenderloin With Peperonata - goodcooking.com
Category - Restaurant

HARRY CARAY'S MARINATED BEEF TENDERLOIN WITH PEPERONATA

    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


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