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16 ounce beef tenderloin
3 tablespoons Oils of Aloha Macadamia Nut Oil
2 cups cubed bell pepper (combination red, yellow and green)
2 tablespoons thinly sliced fresh basil
Sprigs of fresh basil for garnish
How To Prepare:
Rub tenderloin with 2 tablespoons of the oil a half hour before cooking. Broil or barbecue tenderloin to desired doneness. Cut into 1/4-inch thick slices and arrange in a circular pattern around edge of a serving platter; keep warm. In a skillet heat the remaining 1 tablespoon of the oil and saute bell pepper for 1 minute. Stir in basil. Place vegetables in center of beef platter. Garnish with sprigs of basil.