Ingredients
2/3 cup olive oil1/2 cup beef broth1/2 cup lemon juice2 garlic cloves, minced2 teaspoons curry powder2 teaspoons salt4 bay leaves16 whole peppercorns2 pounds beef tenderloin, cut into 1-1/4-inch cubes2 large green peppers, cut into 1-1/2-inch pieces3 medium tomatoes, cut into wedges3 medium onions, cut into wedges
Preparation
In a shallow dish, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
