Summer scotch fillet and spicy capsicum sauce

You prepare it up to three days before hand and when you cook it all the flavours mix together to just taste delicious

Ingredients

1 fillet	Beef scotch fillet, 1.5-2kg (Main)
1 bunch	Fresh thyme, oregano and sage rosemary
1 bottle	Merlot
½ cup	Brown sugar
6 cloves	Crushed garlic
4 large	Red capsicums
2 large	Red chillies
1 cup	Extra virgin olive oil
4 cloves	Fresh garlic, cooked in butter
1 drizzle	Balsamic vinegar, use a good quality variety

Directions

1. Marinade meat for three days and keep in the fridge Bring it out and bring it to room temperature in the morning. Drain 1 hour before you cook it Heat the BBQ as hot as you can and and sear it on all sides lower the temperature and cook for another 20 minutes
2. Char grill 4 red capsicums and 2 red chillies. Put them in a bowl with glad wrap over the top – when they have sweated you can peel the skill off them Put the capsicum, chillies and cooked garlic into a food processor and puree with olive oil until runny – and balsamic.
3. Slice /and place on a platter - drizzle the capsicum sauce – serve with a summer salad(chopped cos lettuce finely sliced spring onions slice beef steak tomatoes pomegranate seeds and chopped almonds, chopped flat leaf Italian parsley with balsamic olive oil drizzle) and new baby potatoes