Beef Tenderloin with Salsa Verde

    3 tablespoons chopped fresh thyme
    2 tablespoons coarse salt
    1 tablespoon ground pepper
    2 1/2-pound whole beef tenderloin, trimmed
    3/4 cup extra-virgin olive oil
    2 tablespoons drained capers
    2 tablespoons chopped Italian parsley
    2 tablespoons chopped shallot
    1 tablespoon vegetable oil

Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking
sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.

Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme
in bowl. Season with salt and pepper. Let stand 1 hour.

Preheat oven to 400F. Heat vegetable oil in heavy large skillet
over high heat. Add tenderloin; cook until brown on all sides,
about 10 minutes. Transfer to baking sheet. Roast until meat
thermometer inserted into center registers 125F. for rare, about
12 minutes. Remove from oven and let stand 5 minutes. Serve
tenderloin with salsa.