Beef Tenderloin With Pepper Relish - cooking recipe

Ingredients

3 None red peppers, quartered, seeds and membranes removed
1 tsp olive oil
1 None Spanish onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp brown sugar
2 tbsp sherry vinegar
3 None fresh red Thai chilies, seeded, finely chopped
4 (7 oz) beef tenderloin medallions
2 cobs corn, trimmed, coarsely chopped
5 oz sugar snap peas
10.5 oz baby new potatoes
2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Preparation

Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel and slice thinly.
Heat oil in a medium frying pan. Cook onion and garlic, stirring, until soft. Add sugar, vinegar, chilies and peppers. Cook, stirring, for 5 mins.
Meanwhile, cook beef on a heated oiled grill plate until browned and cooked to your liking.
Boil, steam or microwave corn, peas and potatoes, separately, until just tender. Drain.
Top steaks with pepper relish. Serve with vegetables and sprinkle with parsley.