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add to shopping list 3 large red bell peppers 1 2-pound beef tenderloin, trimmed 2 tablespoons extra-virgin olive oil 2 tablespoons dried herbes de Provence 6 ciabatta rolls 6 tablespoons mayonnaise 6 tablespoons Dijon mustard 1/2 pound Brie, chilled, cut into 1/4- [...]
Read the recipe at epicurious.com
