Ellen Sullivan's Lavender Tenderloin

Name: Ellen Sullivan's Lavender Tenderloin
Yield: Serves 8 to 10
Ingredients: 2 tablespoons dried food-quality lavender buds; 2 tablespoons fennel seeds; 1 tablespoon whole black peppercorns; 1 tablespoon whole white peppercorns; 1 1/2 teaspoon dried thyme; One 4 1/2-pound whole beef tenderloin, trimmed and silverskin removed; 2 tablespoons olive oil

By Molly O'Neill

November 2, 2010

Valley Center, California
In 1998, Ellen Sullivan purchased land in Northern San Diego County, California, named it The Lavender Fields, and planted, grew, and harvested fields of lavender. She also searched for culinary uses for the plant, which is still considered more of an aromatic flower than a herb. "The first modern culinary use I saw was a chef's recipe for lavender crème brûlée, and that got me thinking. Lavender's flavor is both tangy and floral, so it works as well in savory dishes as it does in sweet ones—I love what it does to beef tenderloin." This recipe remains one of Ms. Sullivan's favorite company meals.

Recipe notes

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