Roasted Beef Tenderloin with Peperonata

Name: Roasted Beef Tenderloin with Peperonata
Ingredients: One 2 1/2- to 3-pound beef tenderloin, trimmed and tied; 2 teaspoons kosher salt; 2 tablespoons olive oil; 2 sprigs fresh rosemary; 3 cloves garlic, smashed and peeled; 1/2 teaspoon anchovy paste; 1 small red onion, halved and thinly sliced; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 3/4 teaspoon kosher salt; 1/4 cup chopped kalamata olives; 2 tablespoons white balsamic vinegar; 1 tablespoon capers, drained; 1 teaspoon chopped fresh oregano; Coarse or flaky salt to finish, optional