Roasted Beef Tenderloin with Pepper and Caper Salsa

Name: Roasted Beef Tenderloin with Pepper and Caper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil cooking spray, 2 tbsp. extra-virgin olive oil, 1 tbsp. dried herbes de Provence, 1 clove garlic, and more.

Yes, Roasted Beef Tenderloin with Pepper and Caper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!