INGREDIENTS
2 lb
Beef tenderloin
1 pint
Baby bella mushrooms
1 lb
Baby yukon potatoes
2
Green peppers, cut into 1" cubes
1 tbsp
Oregano, dry
1
Red onion, cut into 1" cubes
1 tsp
Rosemary, dry
2 tbsp
Dijon mustard
2 tbsp
Lemon juice, fresh
2 tbsp
Tamari sauce
2 tbsp
Worcestershire sauce
1/2 tsp
Black pepper
2
Red peppers, cut into 1" cubes
1/4 cup
Olive oil