Name: Potato
Yield: 8 servings
Ingredients: 1 1/2 pounds beef tenderloin; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 5 small red-skinned potatoes, sliced 1/4 inch thick; 2/3 cup jarred roasted red peppers, drained, rinsed and diced; 1 small shallot, minced; 1 tablespoon red wine vinegar; 1 teaspoon capers, chopped; 1/4 teaspoon finely grated garlic; 1/4 teaspoon finely chopped fresh rosemary; Large pinch of sugar

1

Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.

2

Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.

3

Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.

Potato

Ingredients

12 Ingredients

Instructions

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