Ingredients Jump to Instructions ↓

  1. Olive oil cooking spray

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 tablespoon(s) dried herbes de Provence

  4. 1 clove(s) garlic , minced 1 teaspoon(s) kosher salt

  5. 1/2 teaspoon(s) freshly ground black pepper

  6. 1 pound(s) beef tenderloin , trimmed and tied 1 1/2 tablespoon(s) extra-virgin olive oil

  7. 1 1/2 tablespoon(s) balsamic vinegar

  8. 2 tablespoon(s) capers , rinsed and drained 2 tablespoon(s) chopped fresh flat-leaf parsley

  9. Kosher salt

  10. Freshly ground black pepper

  11. 6 ounce(s) jarred, roasted yellow bell peppers , drained and cut lengthwise into 1/2-inch-wide strips

Instructions Jump to Ingredients ↑

  1. Prepare the beef: Arrange rack in center of oven; heat oven to 450 degrees F. Spray a small heavy baking sheet with cooking spray. Mix oil, herbes de Provence, garlic, salt, and pepper in a small bowl to combine; rub beef all over with oil mixture and place on prepared baking sheet.

  2. Roast beef, uncovered, 25 minutes or until internal temperature registers 130 degrees F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135 degrees F for medium rare).

  3. Prepare the salsa: In a small bowl, whisk olive oil, balsamic vinegar, capers, and parsley until combined; season with salt and pepper to taste. Add peppers; toss until coated.

  4. Slice beef into 1/2-inch-thick slices; arrange on a platter. Serve with salsa and roasted tomatoes.


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