|
Peppered Lavender Beef
|
|
|
Home | Recipes | Diet Recipes | Dinner Party Menus | Food History | Culinary Dictionary | Diet, Health & Beauty |
|
|
This is another "10" meat dish that will be sure to please everyone you serve it to. The lavender flowers give off a gentle hint of lavender. Be sure to try this one. Since I dried my own lavender flowers this year, I've been experimenting with ways to use them in my cooking. Check out all of Linda's Beef Recipes using various cuts of beef. Peppered Lavender Beef 1 (3- to 4-pound) beef tenderloin roast
Pat the beef dry with paper towels. Lightly oil outside of roast. In a small spice or coffee grinder, 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). Preheat oven to 425°F. Unwrap roast and place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Place roast onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below). Rare - 120°F Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve immediately with any accumulated juices. Makes 6 to 8 servings. |
Bring
roast to room temperature before cooking. Trim
the tenderloin of fat and silverskin. Note:
Silverskin is a silvery-white connective tissue. It doesn't 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.