Roasted Beef Tenderloin with Pepper and Caper Salsa Recipe

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.

No additional tips available.

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

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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.

Roasted Beef Tenderloin with Pepper and Caper Salsa

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