Steak-Through-The-Heart Bites

• 4 large sweet red peppers
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• 2 anchovy fillets
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 pounds beef tenderloin, cut into 16 pieces

1. 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.
2. 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.
3. 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.

sweet red peppers, olive oil, white wine vinegar, anchovy, thyme, olive oil, paprika, thyme, salt, ground pepper, beef tenderloin

Taken from www.tasteofhome.com/recipes/steak-through-the-heart-bites/ (may not work)