The spicy nature of the crust in Beef Tenderloin with Peppercorn and Mustard Seed Crust adds a new dimension to the perfect flavor of the tenderloin. Ideal for small parties.
- nonstick cooking spray
- 1 whole beef tenderloin (6 pounds)
- 1 Tablespoon black peppercorns
- 1 Tablespoon white peppercorns
- 1 Tablespoon coriander seeds
- 1 Tablespoon mustard seeds
- 2 teaspoons salt
- 1 Tablespoon Dijon-style mustard
- 6 rosemary sprigs (to 8); for garnish (optional)
- 1 jar cold pickled beets (16 ounces); for garnish (optional)
- 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.
In a hurry? Make a fast and easy sauce from this by removing the meat from the roasting pan, drain any oil out, then place the pan over a low heat on the stovetop. Add a can of your favorite beef stock, slowly, scraping the drippings from the pan. Meanwhile, in a bowl, microwave 2 Tablespoons butter for no more than 15 seconds. To this, add 2 Tablespoons flour to the butter and blend with a teaspoon until it becomes a smooth paste. Add the butter/flour mixture, one teaspoon at a time to the simmering stock/drippings mix and whisk vigorously. Add additional butter/flour mixture until the sauce is thickened to your taste and is lump-free. Bring to a boil and reduce immediately to a low simmer. Add 2 Tablespoons of either Brandy or Madeira, whisking thoroughly and turn off heat. Stir in 1 Tablespoon plain butter and 1/2 Cup heavy cream to give the sauce a nice sheen. Serve separately. As a side, try Chateau Potatoes and Sauteed or Creamed Spinach.