Potato Beef Canapes

These are in Food Network's holiday magazine and I may make them for New Years...we'll see if people are naughty or nice over the holidays.  By the way, if you are local, Caputo's has beef tenderloin on sale for $5.99/lb this week.

1 1/2 pounds beef tenderloin
Kosher salt and freshly ground pepper
2 tbsp. olive oil
5 small  red skinned potatoes, sliced 1/4 inch thick
2/3 C. jarred roasted red peppers, drained, rinsed, and diced
1 small shallot, minced
1 tbsp. red wine vinegar
1 tsp. capers, chopped
1/4 tsp. finely grated garlic
1/4 tsp. finely chopped rosemary
Large pinch of sugar

Preheat oven to 350 degrees.  Season the meat with salt and pepper,  Heat 1 tbsp. 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; about 30 minutes.  Transfer to a cutting board, let rest 15 minutes.

Meanwhile, put the potatoes in a saucepan and 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.

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