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Makes 4 appetizers4 one-ounce pieces of beef tenderloin1/2 poblano chile1/2 red bell pepperUse a tenderizing hammer or mallet to pound the tenderloin pieces into a uniform thickness. Set aside. Remove the seeds from the peppers, julienne, and lightly saute in olive oil. Let cool. Wrap the peppers in the beef and secure with a toothpick. Pan saute over medium heat until thor­oughly cooked. Salt and pepper to taste.Have fun experimenting with different dipping sauces. I especially like serving bearnaise sauce or a chipotle aioli with this appetizer.Chef Oscar Says …“You can purchase 4 ounces of tenderloin and carve it into I-ounce slices to make this appetizer. But if you like beef as much as I do, consider buying a whole...