| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | St. Louis | St. louis p, Post1 | 12 | servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 1 | Whole Beef tenderloin -; (6 lbs) | |
| 1 | tb | Black peppercorns |
| 1 | tb | White peppercorns |
| 1 | tb | Coriander seeds |
| 1 | tb | Mustard seeds |
| 2 | ts | Salt |
| 1 | tb | Dijon-style mustard |
| 6 | Rosemary sprigs – (to 8); for garnish | |
| 1 | Jar Cold pickled beets – (16 oz); for garnish |
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. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From "Entertaining 101" (Doubleday, $27.50) by Linda West Eckhardt Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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