Roasted Beef Tenderloin with Pepper and Caper Salsa

Prepare the beef: Arrange rack in center of oven; heat oven to 450 degrees F. Spray a small heavy baking sheet with cooking spray. Mix oil, herbes de Provence, garlic, salt, and pepper in a small bowl to combine; rub beef all over with oil mixture and place on prepared baking sheet. Roast beef, uncovered, 25 minutes or until internal temperature registers 130 degrees F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135 degrees F for medium rare). Prepare the salsa: In a small bowl, whisk olive oil, balsamic vinegar, capers, and parsley until combined; season with salt and pepper to taste. Add peppers; toss until coated. Slice beef into 1/2-inch-thick slices; arrange on a platter. Serve with salsa and roasted tomatoes.