Beef Tenderloin With Peppercorn And Mustard Seed Crust

Recipe Ingredients

		Nonstick cooking spray
1		Beef tenderloin - (6 lbs)
1 tablespoon	15ml	Black peppercorns
1 tablespoon	15ml	White peppercorns
1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Mustard seeds
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Dijon-style mustard
6		Rosemary sprigs - (to 8) - for garnish
1		Cold pickled beets - (16 oz) - for garnish

Recipe Instructions

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. Do not add water or cover the pan.

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 mallet. Add salt; stir to combine. Rub outside of meat with mustard, then press the spice mixture into the surface.

Insert meat thermometer into the thickest part of the meat. Roast until done to your taste, about 30 minutes for medium. Don't 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 to 10 degrees after it is removed from the oven.)

Transfer the meat to a warmed platter, garnish with rosemary and beets, then cover with foil and set aside for 10 to 15 minutes before carving. That way, the juices will settle, and the meat will firm up for easy slicing.

Yield: 12 servings.

Source:
St. Louis Post-Dispatch - 11-02-1998 - From Entertaining 101 (Doubleday, $27.50) by Linda West Eckhardt

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