Beef Tenderloin with Roasted Tomato Salsa

Ingredients

• Salsa:
• 6 plum tomatoes, cut in half lengthwise (about 1 1/2 pounds)
• 1 sweet onion, cut into (1/4-inch-thick) slices (about 3/4 pound)
• 1 teaspoon extra-virgin olive oil
• Cooking spray
• 3 garlic cloves, peeled
• 2 tablespoons chopped fresh basil
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• Beef:
• 1 (2-pound) beef tenderloin, trimmed
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare salsa, brush tomatoes and onion with oil; place on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes. Wrap garlic in foil; add to baking sheet. Bake at 350° for 45 minutes or until vegetables are tender. Remove from oven; cool 10 minutes.
3. 3. Coarsely chop tomatoes and onion; place in a large bowl. Mash garlic with a fork; add to tomato mixture. Stir in basil, vinegar, and 1/4 teaspoon salt.
4. 4. Increase oven temperature to 450°.
5. 5. To prepare beef, sprinkle beef with 1 teaspoon salt, coriander, and pepper. Place on a broiler pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with salsa.