Christmas Recipes > Beef Tenderloin with Peppercorn and Mustard Seed Crust

Posted On November 2, 2008

Filed under Festive Recipes
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This recipe for beef tenderloin with a zesty crust, and rich, garlicky mashed potatoes will inspire confidence and establish your reputation as a good cook.

Ingredients >
4-6 pound whole beef tenderloin
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
2 teaspoons salt
1 tablespoon Dijon mustard
6 to 8 sprigs fresh rosemary for garnish
16-ounce jar cold pickled beets for garnish

Method >
Preheat oven to 425 degrees F. Spray roasting-pan rack and shallow roasting pan with cooking spray. Place beef, fat-side up, on the rack in the roasting pan.

Combine peppercorns, coriander seeds, and mustard seeds in a plastic bag. Close the bag and crush the seeds with a rolling pin or a mallet. Add salt and shake to combine. Rub the outside of the meat with Dijon mustard, then press the spice mixture onto the surface.

Place tenderloin in oven and roast until the meat is done to taste. Test with meat thermometer. Meat temperature will rise slightly after the meat is removed from the oven, so remove meat when thermometer reads 130 degrees F for medium-rare; 140 degrees F for medium; and 150 degrees F for well-done. Medium rare takes 40 to 50 minutes; 50 to 60 minutes for medium; and up to 70 minutes for well-done.

Transfer meat to a warm platter. Garnish with rosemary sprigs and beets. Cover meat with foil and set aside for about 10 minutes before slicing so juices settle and meat firms up for easy slicing.

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