Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

Ingredients

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

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