Spice Crusted Beef Tenderloin with Caper Vinaigrette
Ingredients
- 2 teaspoons coriander seeds, crushed
- 2 teaspoons caraway seeds, crushed
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons smoked paprika
- 1 1/2 tablespoons plus 1 1/4 teaspoons kosher salt, divided
- 2 1/4 teaspoons black pepper, divided
- 1 (3 1/2-pounds) center-cut beef tenderloin, tied
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup Champagne vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons drained nonpareil capers, chopped
- 2 tablespoons finely chopped fresh parsley
- 4 ounces fresh arugula, for serving
Instructions
Spice-Crusted Beef Tenderloin with Caper Vinaigrette serves 8 original recipe by Food & Wine.
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