Potato and beef canapes

Ingredients:

• 650 g beef tenderloin
• Coarse salt and freshly ground pepper
• 2 tbsp. l. olive oil
• 5 small tubers potatoes, peel and cut into 6 mm thick slices.
• 2/3 cup canned roasted sweet peppers, drained, rinsed, and diced
• 1 small shallot, chopped
• 1 tbsp. red wine vinegar
• 1 teaspoon chopped capers
• 1/4 tsp finely grated garlic
• 1/4 tsp finely chopped fresh rosemary
• A large pinch of sugar

Preparation:

1. Preheat oven to 350°F (180°C). Season the meat with salt and pepper. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides for 6 minutes. Return the skillet to the oven and continue cooking for 30 minutes. Check for doneness with a meat thermometer inserted into the thickest part of the meat; the temperature should reach 125°F (52°C). Transfer to a cutting board and let rest for 15 minutes.
2. Meanwhile, place the potatoes in a saucepan, cover with cold water, and add salt. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the potatoes begin to soften. Drain and let cool.
3. In a bowl, combine bell pepper, shallot, vinegar, remaining olive oil, capers, garlic, rosemary, sugar, salt, and pepper to taste. Slice the beef thinly and arrange it on top of the potatoes; top with pepper salsa. Serve the canapés warm.