• 2 teaspoons whole black peppercorns
• 2 1/2 teaspoons cumin seeds
• 2 1/2 teaspoons coriander seeds
• 2 teaspoons dried hot red pepper flakes
• 4 teaspoons kosher salt
• 3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
• 2 tablespoons vegetable oil

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 2 tsp minced shallot
• 1/2 teaspoon salt
• 1 bunch mizuna or other leafy greens, washed & chopped

For beef:

1. Preheat oven to 425°F.
2. Toast peppercorns, cumin, and coriander, then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
3. Pat beef dry and sprinkle with spices on all sides, pressing to adhere.
4. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
5. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

Make salad and slice beef:

1. Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
2. Slice the beef. Toss mizuna with dressing and serve topped with beef.

beef

greens