• Beef Tenderloin With Peppercorn And Mustard Seed Crust

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    • Nonstick cooking spray
    • 1 whl Beef tenderloin - (6 lbs)
    • 1 Tbsp. Black peppercorns
    • 1 Tbsp. White peppercorns
    • 1 Tbsp. Coriander seeds
    • 1 Tbsp. Mustard seeds
    • 2 tsp Salt
    • 1 Tbsp. Dijon-style mustard
    • 6 x Rosemary sprigs - (to 8) for garnish
    • 1 jar Cool pickled beets - (16 ounce) for garnish


    1. Preheat oven to 425 degrees. Coat a rack and shallow roasting pan with cooking spray. Place tenderloin straight from refrigerator, fat side up, on the rack. Don't add in water or possibly cover the pan.
    2. Combine black and white peppercorns, coriander seeds and mustard seeds in zip-close plastic bag. Close bag and crush seeds with a rolling pin or possibly mallet. Add in salt; stir to combine. Rub outside of meat with mustard, then press the spice mix into the surface.
    3. Insert meat thermometer into the thickest part of the meat. Roast till done to your taste, about 30 min for medium. Do not overcook; remove when thermometer reads about 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for well-done. (Meat temperature will rise 5 - 10 degrees after it is removed from the oven.)
    4. Transfer the meat to a warmed platter, garnish with rosemary and beets, then cover with foil and set aside for 10 to 15 min before carving. Which way, the juices will settle, and the meat will hard up for easy slicing.
    5. Yield: 12 servings.

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