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Beef Tenderloin w/ Peppercorn & Mustard




Source of Recipe


Entertaining 101






Recipe Introduction


...Buy the beef from the best butcher you know. Nothing could be easier to prepare, and, done right, it has a buttery soft interior with a crisp, pungent crust. All you need is a meat thermometer, a roasting pan with low sides, and a rack....





List of Ingredients



• 1 tablespoon black peppercorns
  
• 1 tablespoon white peppercorn
  
• 1 tablespoon coriander seed
  
• 1 tablespoon mustard seed
  
• 2 teaspoons salt
  
• 1 tablespoon dijon mustard
  
• 1 (4 to 6 pound) whole beef tenderloin
  
• 6 - 8 sprigs of fresh rosemary, for garnish
  






Instructions



1. Preheat the oven to 425 degrees F. and spray both the rack and the shallow roasting pan with cooking spray. Place the roast straight from the refrigerator, fat side up, on the rack. Don't add water or cover the pan.
   
2. Combine the peppercorns, coriander seeds, and mustard seeds in a Ziploc bag. Close the bag and crush the seeds with a rolling pin or mallet. Add the salt and stir to combine. Rub the outside of the meat with Dijon mustard, then press the spice mixture into the surface. Roast until done to your taste.
   
3. Don't overcook the roast! The meat temperature will rise 5 to 10 degrees after it's removed from the oven. Stick a meat thermometer into the thickest part of the meat to test it. Roast about 40 to 50 minutes to achieve 130 degrees F. for medium-rare; about 50 to 60 minutes to rise to 140 degrees F. for medium; or up to 70 minutes to rise to 160 degrees F. for well-done.
   
4. Transfer the meat to a warmed platter, garnish it with the rosemary sprigs and beets, cover it with foil, and set it aside for about 10 to 15 minutes before carving so the juices will settle down and the meat will firm up for easy slicing.
   






Final Comments


Servings: 10 to 12