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Beef Tenderloin With Peppercorn And Mustard Seed Crust

Nonstick cooking spray
1 whole beef tenderloin - (6 lbs)
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 to 8 rosemary sprigs for garnish
16 oz jar cold pickled beets for garnish

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.

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