Name: Black Pepper Spice-Rubbed Beef Tenderloin
Cook time: 25 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 teaspoons black peppercorns; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons mustard seeds (preferably brown); 1/2 teaspoon whole cloves; 1/2 teaspoon fennel seeds; 4 green cardamom pods, crushed, reserving seeds and discarding pods; 1 (1 1/2-inch) cinnamon stick, broken into small pieces; 1 1/4 teaspoon coarse sea salt or kosher salt; 1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes; 1 1/2 tablespoons vegetable oil; Equipment: an electric coffee/spice grinder

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Black Pepper Spice-Rubbed Beef TenderloinJonny Valiant

Here, handsome and crowd-pleasing beef tenderloin is first rubbed with an Indian-inspired combination of spices—cardamom, mustard, and others work in concert with the nuanced heat of black peppercorns—and then seared to form a fragrant, inviting crust. Finishing it in a moderate oven results in a roast that is evenly rosy, juicy, and as delicious as it is beautiful. Like the bulgur with herbs and the bevy of beans and basil , it can be served at room temperature.

Cooks' note:

Beef can be rubbed with spice mixture 1 day ahead and chilled. Let stand at room temperature 30 minutes before browning.

Recipe notes

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