Peppered Lavender Beef
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
Trim fat for 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).
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.