Intense and fruity spices like coriander and caraway wake up the flavor of roasted and chilled beef tenderloin. Caper vinaigrette dresses both meat and greens for a gorgeous main.
serve cold
- 2 teaspoons coriander seeds, crushed
- 2 teaspoons caraway seeds, crushed
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons smoked paprika
- 1 1/2 tablespoons plus
- 1 1/4 teaspoons kosher salt, divided
- 2 1/4 teaspoons black pepper, divided
- 1 (3 1/2-pounds) center-cut beef tenderloin, tied
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup Champagne vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons drained nonpareil capers, chopped
- 2 tablespoons finely chopped fresh parsley
- 4 ounces fresh arugula, for serving
Stir together coriander seeds, caraway seeds, fennel seeds, paprika, 1 1/2 tablespoons salt, and 2 teaspoons pepper in a small bowl. Rub mixture all over beef; place on a wire rack set inside a large rimmed baking sheet. Let stand at room temperature 1 hour.
Preheat oven to 450°F with oven rack in top third of oven. Rub beef with 2 tablespoons olive oil. Roast until an instant-read thermometer inserted in thickest portion registers 120°F, 35 to 40 minutes. Remove beef; let rest until completely cool, about 1 hour. Wrap tightly in plastic wrap; refrigerate until chilled, 2 hours.
Whisk together vinegar, mustard, capers, parsley, remaining 1/3 cup oil, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a small bowl. Untie beef; cut into 1/4-inch-thick slices. Serve chilled or at room temperature with arugula and vinaigrette.
source: https://www.foodandwine.com/recipes/spice-crusted-beef-tenderloin-caper-vinaigrette