Recipe is by is by Giada De Laurentiis
Roasted beef tenderloin with pepper and caper salsa
Prep time: 20 minutes Cooking time: 25 minutes
Olive oil cooking spray
2 Tbsp extra-virgin olive oil
1 Tbsp dried herbes de Provence
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb beef tenderloin, trimmed and tied
Pepper and caper salsa
1 1/2 Tbsp extra-virgin olive oil
1 1/2 Tbsp balsamic vinegar
2 Tbsp capers, rinsed and drained
2 Tbsp chopped fresh flat-leaf parsley
Kosher Salet & freshly ground black pepper
6 oz each jarred roasted red and yellow bell peppers, drained and cut lengthwise into 1/2-inch-wide strips.
1. Beef: Arrange rack in center of ove; heat oven to 450*F. Spray a small heavy backing sheet with cooking spray. Mix oil herbes de Provence, garlic, salt and pepper into a small bowl to combinel rub feed all over with oil mixture and place on prepared baking sheet.
2. Roast beef, uncovered, 25 minutes or until internal temperature registers 130*F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135*F for medium rare).
3. Salsa: In a small bowl, whisk olive oil, balsamaic 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 slicedl arrange on a platter. Serve with salsa and roasted tomatoes.
Makes 2 servings.
A few notes:
-My mom usually does a 4lb tenderloin and cooks for 40-45 minutes
-Adjust measurements based on the size of meat.
-Remember that meat will cook after you pull it out.