Name: Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil, divided; 1 2 1/4-pound beef tenderloin (preferably from thick end); 1 1/2 teaspoons coarse kosher salt; 2 teaspoons coarsely ground mixed peppercorns; 1/4 cup Sherry wine vinegar; 1 tablespoon coarse Dijon mustard; 1/4 cup chopped shallots; 1 large bunch watercress

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Roasted Beef Tenderloin with Sherry Vinaigrette and WatercressMICHAEL FALCONER

Coarse kosher salt — or any other coarse salt — will add texture and enhance the flavor of the meat. Serve with: Oven-roasted new potatoes, thin green beans, and a crusty baguette.

Recipe notes

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