Roasted Beef Tenderloin with Pepper and Caper Salsa

• Olive oil cooking spray
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. dried herbes de Provence
• 1 clove garlic
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• 1 lb. beef tenderloin
• 1 1/2 tbsp. extra-virgin olive oil
• 1 1/2 tbsp. balsamic vinegar
• 2 tbsp. capers
• 2 tbsp. chopped fresh flat-leaf parsley
• kosher salt
• Freshly ground black pepper
• 6 oz. jarred, roasted yellow bell peppers

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.
2. 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.
3. Roast beef, uncovered, 25 minutes or until internal temperature registers 130 degrees F on an instant-read thermometer.
4. Remove from oven; loosely tent with foil.
5. Let rest 10 minutes (the internal temperature will rise to 135 degrees F for medium rare).
6. Prepare the salsa: In a small bowl, whisk olive oil, balsamic vinegar, capers, and parsley until combined; season with salt and pepper to taste.
7. Add peppers; toss until coated.
8. Slice beef into 1/2-inch-thick slices; arrange on a platter.
9. Serve with salsa and roasted tomatoes.

olive oil cooking spray, extravirgin olive oil, clove garlic, kosher salt, freshly ground black pepper, beef tenderloin, extravirgin olive oil, balsamic vinegar, capers, parsley, kosher salt, freshly ground black pepper, peppers

Taken from www.delish.com/recipefinder/roasted-beef-tenderloin-pepper-caper-salsa-recipe-rbk0211 (may not work)