Beef tenderloin with a Sweety Pep pepper

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Preparation:

Cut the point of the peppers and roast in oven 170°C for 3 minutes and then fry them for one minute. Once they are cool, peel them and reserve. Cut the tenderloin into small medallions 5 cm thick and turn them into smaller pieces for nibbles. Seal the meat in a grill over high heat to your taste. Serve with the peppers, a dash of olive oil, flakes of salt and a sprig of thyme.