Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

MICHAEL FALCONER

from Bon Appetit, April 2004

submitted by Kathy Lindenbaum

preparation time: 20 minutes

serves 6

6 tablespoons olive oil, divided

2¼ pounds beef tenderloin (from the thick end)

1½ teaspoons coarse kosher salt

2 teaspoons coarsely ground mixed peppercorns

1 cup sherry wine vinegar

1 tablespoon coarse Dijon mustard

¼ cup chopped shallots

1 large bunch watercress

Preheat oven to 500 degrees F.              

Rub 1 tablespoon olive oil into beef and then rub the kosher salt and ground mixed pepper. Place beef on a small rimmed baking sheet and roast 10 minutes.

Reduce heat to 450 degrees and roast until thermometer registers 125 degrees for medium rare, about 15 minutes more. Remove from oven and let meat stand 5 minutes for internal temperature to reach 5 to 10 degrees higher.

Whisk remaining olive oil, vinegar, and mustard in a small bowl. Stir in shallots and more salt and pepper to taste.

Arrange watercress on a platter, cut meat into ½ inch-thick slices and arrange overlapping slices atop the watercress. Drizzle any accumulated juices over meat and spoon half of the vinaigrette down the center of the meat and over the watercress. Serve any remaining vinaigrette separately.