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.

Justin Chapple
Justin Chapple
June 2019

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
4 hrs 5 mins
total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Peppery Italian red.

Advertisement