Peppered Lavender Tenderloin Roast Recipe

Print Friendly

Categories:

Beef Roast Recipes    Culinary Lavender    Dinner    Winter   

 

Email this to someoneShare on Facebook0Share on Google+0Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

This Peppered Lavender Tenderloin Roast recipe is a “10” roast recipe that will be sure to please everyone you serve it to.  The lavender flowers give off a gentle hint of lavender.

Since I dried my own culinary lavender flowers this year, I have been experimenting with ways to use them in my cooking and this roast is a winner!  Be sure to try this beef roast recipe.  Learn about Culinary Lavender and how to cook with it.

 

Peppered Lavender Tenderloin RoastPhoto from Fine Dining magazine.

 

 

Peppered Lavender Tenderloin Roast Recipe:

Peppered Lavender Tenderloin Roast Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 to 8 servings

Ingredients:

1 (3- to 4-pound) beef tenderloin roast 
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds 
1 1/2 teaspoon dried thyme 
2 tablespoons dried culinary lavender flowers*

Peppered Lavender Tenderloin Roast*  Lavender is an incredibly versatile herb for cooking.  In today's upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food.  Learn about Edible Flowers.

As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning.  Flowers and leaves can be used fresh, and both buds and stems can be used dried.  Lavender is a member of the mint family and is close to rosemary, sage, and thyme.  It is best used with fennel, oregano, rosemary, thyme, sage, and savory.

 

Instructions:

Trimming the tenderloin roast:

Bring the tenderloin roast to room temperature before cooking.

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.

Removing silver skin from roast


Trussing the tenderloin roast: 

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.

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.

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.

Trussing Tenderloin Roast

 

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).

 

Searing the tenderloin roast:

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!  

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.

Searing Tenderloin Roast

 

Roasting the prepared tenderloin roast:

Preheat oven to 450 degrees F.

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.

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.

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.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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).

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

Makes 6 to 8 servings.

 

 

https://whatscookingamerica.net/Beef/lavenderbeef.htm

Favorite Beef Tenderloin Roast Recipes:
Peppery Pinot Noir Tenderloin
Peppered Lavender Beef
Peppered Chutney Tenderloin
Pepper-Wine Beef Tenderloin
Beef Tenderloin Roast – Filet of Beef Roast

Comments and Reviews

One Response to “Peppered Lavender Tenderloin Roast Recipe”

  1. Anthony O'Hara

    I had this and loved it while staying in The Dolce Hayes Mansion Hotel , San Jose . It is now firmly implanted as one of my fondest memories of America . Will look out for it in New York next year !

    Reply

Leave a Reply