Name: Peppered Lavender Tenderloin Roast Recipe
Total time: 55 min
Yield: 6
Cuisine: American

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Sugar

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Iron

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Vitamin B6

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Vitamins & Minerals

How to make Peppered Lavender Tenderloin Roast Recipe

What's Cooking America

Crawler

American

Non Vegetarian

Beef Tenderloin Roast

Olive Oil,  Extra Virgin

Black peppercorns,  whole

White peppercorns,  whole

Fennel seedsa

Thyme,  dried

Lavender flowers,  culinary

step 1

Bring the tenderloin roast to room temperature before cooking.

step 2

Trim the tenderloin of fat and silverskin. Silverskin is a silvery-white connective tissue. It does not dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.

step 3

step 4

Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.

step 5

Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. Note:i usually have my butcher do this for me.

step 6

Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil the outside of the roast.

step 7

In a small spice or coffee grinder or a mortar and pestle, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

step 8

step 9

By browning the meat's proteins and sugars, you are enhancing the meat's flavor even more. The tenderloin roast that i cooked was approximately 5 pounds and would not fit in my fry pan. I used my large cast-iron iron griddle to sear it. It worked great!

step 10

Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.

step 11

step 12

step 13

Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.

step 14

Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired internal temperature (see below). Note:turn tenderloin over halfway through cooking for even browning.

step 15

What constitutes rare and medium-rare cooked meat? to satisfy government home economists, the beef council says rare beef means an internal temperature of 140 degrees f. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like i do), rare begins when the internal temperature registers 120 degrees f. And starts to become medium rare at 125 or 130 degrees f. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

step 16

When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board. Cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

step 17

Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.

step 18

step 19

What’s Cooking America