Ingredients

Makes 6 servings

　　

For beef

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

　　

For salad

1 tablespoon extra-virgin olive oil

　　1 1/2 teaspoons fresh lemon juice

　　1 teaspoon minced shallot

　　1/4 teaspoon salt

　　4 ounces mizuna or baby arugula, trimmed

　　

For beef:

Step 1

Preheat oven to 425°F.

　　

Step 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.

　　

Step 3

Pat beef dry and sprinkle with spices on all sides, pressing to adhere. 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.

　　

Step 4

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:

Step 5

Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.

　　

Step 6

Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.