- 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
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- 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).
- Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
- Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.