1 red bell pepper, tops, seeds and ribs removed, halved
1 yellow bell pepper, tops, seeds and ribs removed, halved
2 tablespoons vegetable oil
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons sherry vinegar
1/2 teaspoon sugar
1 teaspoon kosher salt
Pinch saffron, optional
3/4 cup panko breadcrumbs
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
8 ounces center-cut beef tenderloin
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 bunch Tuscan kale, stemmed and chopped
Kosher salt and freshly ground black pepper
Four 8-inch ciabatta hero rolls, split
The pepper relish can be kept in the refrigerator for 5 to 7 days. Make ahead of time, or reserve leftovers for use in other recipes.
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