800 g beef tenderloin
Sweet Palermo peppers
Maldon salt
Extra virgin olive oil
A sprig of fresh thyme
Cut the point of the peppers and roast in oven 170°C for 3 minutes and then fry them for one minute. Once 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.