Recipe - Peppercorn Beef Tenderloin

1/3 cup Clear olive oil and vinegar
salad dressing
1/3 cup Dry red wine
One fourth cup Snipped chives + 2 cloves
garlic, minced
1 teaspoon Cracked multicolored or
black peppercorns
4 Beef tenderloin steaks or
beef sirloin, cut 11 1/4"
thick
Vegetable Kabobs, see recipe
below

For marinade, combine the salad dressing, red wine, chives, and
peppercorns. Place beef in a heavy plastic bag set in a large bowl. Pour
marinade over beef in bag; seal bag. Marinate in the refrigerate for 812
hours, turning meat occasionally. Remove the beef from the bag; reserve
marinade.

Grill beef on the rack of an uncovered grill directly over medium coals for
22 to 26 minutes for medium doneness, turning once and brushing with
reserved marinade halfway through grilling. Discard marinade.

Arrange Vegetable Kabobs over coals during the last 1012 minutes of
grilling and cook until browned and tender, brushing with olive oil and
salad dressing mixture. Turn occasionally. Serve kabobs with beef. Makes 4
servings.

Vegetable Kabobs: Quarter 8 tiny new potatoes. Cut 2 small red onions into
6 wedges each. Halve 1 small zucchini lengthwise and cut into One half inch
thick slices. Set vegetables aside. Cook potatoes in a small amount of
boiling water in a medium covered saucepan for 10 minutes. Gently stir in
the onion wedges, 8 baby yellow sunburst squash, and 4 miniature sweet
peppers or 1 medium red sweet pepper quartered. Cover and cook for 58
minutes or until vegetables are nearly tender. Drain; cool slightly.

Alternately skewer the precooked vegetables and uncooked zucchini onto
eight
10 inch skewers.

Combine One fourth cup clear olive oil and vinegar salad dressing and 2 teaspoons
snipped fresh rosemary in a small bowl. Brush mixture over kaboabs.

NOTES : I would grill these slightly to make them LOOK grilled but the
recipe doesn't say to do this.
Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #656 by
L979@aol.com on Jul 6, 1997