Makes 8 bruschetta Total time: 30 minutes
1 red bell pepper
8 oz. Beef tenderloin
Olive oil, salt, and black pepper
8 slices Italian baguette (1/2 inch thick)
1/2 cup shredded provolone
Chopped fresh sage, oregano, and garlic
Preheat grill to medium-high. Brush grill grate with oil. Grill bell pepper, cpveted, until charred on all sides, 10 minutes. Place bell pepper in a bowl and cover with plastic wrap; when cool enough to handle, peel, seed, and slice into thin strips.
Lightly coat beef with olive oil; season with salt and black pepper. Grill beef, covered, turning a few times, until an instant read thermometer inserted into the thickest part registers 130°, 10 minutes. Remove beef from grill, rent with foil, and let rest 5 minutes. Cut beef into eight thin slices.
Brush bread with olive oil and season with salt and black pepper. Grill bread, uncovered, 1 minute. Flip bread, top each slice with 1 Tbsp provolone, and grill until cheese melts, about 1 minute. Remove bread from grill.
Top each slice with red pepper, beef, sage, oregano, and garlic.