Ingredients
4 large sweet red peppers1/4 cup olive oil1 tablespoon white wine vinegar2 anchovy fillets2 teaspoons minced fresh thyme or 1/2 teaspoon dried thymeBEEF:2 tablespoons olive oil2 teaspoons paprika1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme3/4 teaspoon salt1/2 teaspoon coarsely ground pepper2 pounds beef tenderloin, cut into 16 pieces
Preparation
Preheat broiler. Place peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Peel off and discard charred skins. Remove stems and seeds. Place peppers in a food processor. Add oil, vinegar, anchovies and thyme; process until blended.
For beef, mix oil, paprika, thyme, salt and pepper; rub over beef. Grill, covered, over medium heat or broil 4 in. from heat for 4-5 minutes or until meat reaches desired doneness, turning once. Thread beef onto appetizer skewers. Serve with red pepper sauce.
