Recipe - 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 teaspoon Salt
1 tablespoon Dijonstyle mustard
6 Rosemary sprigs (to 8);
for garnish
1 Jar Cold pickled beets (16
oz); 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 zipclose
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 mediumrare, 140 degrees for medium, 150
degrees for welldone. (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