Ingredients
1 tablespoon whole black peppercorns, crushed
Coarse salt
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
1 tablespoon extra-virgin olive oil
1 center-cut beef tenderloin (about 2 1/2 pounds)
Grainy Mustard Aioli
Caramelized Acorn Squash
Preparation
Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.
