Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
Photo by MICHAEL FALCONER

Ingredients

  • 1 ½ teaspoons coarse kosher salt
  • 1 2 1/4-pound beef tenderloin (preferably from thick end)
  • 6 tablespoons olive oil
  • ¼ cup shallots
  • 1 tablespoon coarse Dijon mustard
  • 1 large bunch watercress
  • 2 teaspoons coarsely ground mixed peppercorns
  • + 1 more ingredients
    • ¼ cup Sherry wine vinegar

Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about...

View full recipe at Epicurious

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