1
["Roast the peppers; grill or broil the peppers until the skins are charred and blistered. Let them cool in a paper bag; when cool enough peel off the skin and chop the flesh in strips.", "After the peppers are cooled and chopped, puree them with the onion in a blender or food processor.", "If cooking outdoors melt the butter, add it, the pepper mixture and remaining ingredients to your cast iron or aluminum pan; stir to incorporate and let sit until you are ready to add the browned tenderloin.", "OR...on the stove top, melt the butter in a medium saucepan add the pepper mixture and remaining ingredients, stir to incorporate, cook on medium heat for 20 minutes; turn down the temperature and let the sauce gently simmer while preparing the roulade.", "Butterfly the tenderloin (or ask the butcher to do it). Sprinkle the interior with sea salt, crushed pink peppercorn, pressed garlic and ginger. Add the zucchini, carrot, parsley and roasted red pepper over the top of that.", "Roll the meat jellyroll fashion, with the grain - to make sure it will be cut against the grain.
2
Tie it up with butcher string, it takes about 6-7 pieces of string for 1 lb.", "For summertime grilling, brown the tenderloin on all sides over the hot coals; add it to the cast iron or aluminum pan, place over indirect heat to simmer. Stir and baste, cover with aluminum foil and then cover all with the bbq lid.", "OTHERWISE...on the stove top, heat the oil in a large skillet, brown the tenderloin on all sides and add it to your simmering sauce, stir, baste and cover your pan.", "Simmer for 1 to 1.5 hours, baste a few times.", "Let the meat sit 10-15 minutes after it has finished cooking. Cut the string, slice into 1 inch medallions, arrange on a platter, spoon some sauce over the top - serve with additional sauce on the side."]
