4# Beef tenderloin
2/3 cup balsmic vinegar
2 teas. salt
2 teas. green bell pepper (crushed)
4 tbls. fresh chives, chopped
2 teas. fresh tarragon
2 teas. fresh thyme
2 med. gloves garlic (Pressed)
2 teas. dijon mustard
11/2 Cups olive oil
2 ribs celery (chopped fine)
2 small purple onions (cut into rings)
1 jar whole roasted red bell pepper (chopped)

4 # Beef tenderloin 2/3 cup balsmic vinegar 2 teas. salt 2 teas. green bell pepper (crushed) 4 tbls. fresh chives, chopped 2 teas. fresh tarragon 2 teas. fresh thyme 2 med. gloves garlic (Pressed) 2 teas. dijon mustard 11/2 Cup s olive oil 2 ribs celery (chopped fine) 2 small purple onions (cut into rings) 1 jar whole roasted red bell pepper (chopped)

Cook tenderloin in glass dish in oven at 325 to rare (use meat themorter). Let cool and slice into thin slices. Place to container and pour in marinade. Marinade in refrigator overnight or 2-3 days. Serve with thin sliced sour dough bread.