1/4 c. oil
4 lg. peppers, cut in 1/2 inch squares
2 med. firm red tomatoes
1 1/2 tsp. oregano
Salt and pepper
1/2 lb. mushrooms, sliced
1 sm. tomato, in fine pieces
1 clove garlic
1/2 c. butter
1 lb. beef tenderloin, sliced thin

Saute peppers in 1/4 cup olive oil with several slivers of garlic approximately 5 minutes. Turn to prevent browning. Season with 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano. Cover and steam 5 minutes. Turn several times. Remove from flame and set aside. Saute several slivers garlic in 1/4 cup butter, add mushrooms. Cook approximately 3 minutes turning often. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon oregano. Pour into peppers. In 1/4 cup butter, saute several slices garlic approximately 1 minute. Add meat, cook approximately 2 - 3 minutes on each side over medium flame until brown. Season with 1 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano, 1/4 cup sherry or sauterne, tomato in fine pieces or 1/4 cup tomato paste. Steam 5 minutes. Turn often. Combine other tomatoes with peppers. Cook over medium flame 7 to 8 minutes. Serve.