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