Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

Name: Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
Yield: 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

By Brooke Dojny and Melanie BarnardPhotography by Michael Falconer

March 31, 2004

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Recipe notes