Fillet Mignon with Spice Medley
  Goosecross Cellars Recipe for Napa Valley Cabernet  
6 pounds beef tenderloin
2 tablespoons whole peppercorns
1 tablespoon paprika
1 tablespoon dry cilantro leaves
1 tablespoon whole coriander
1 teaspoon whole allspice

Directions :
Dry age the tenderloin by refrigerating for 2 days, unwrapped, and placed in a sealed container to dry.

In a mortar and pestle, grind the spices to a powder and rub the beef all over with the spice mixture. Place the beef back into the refrigerator and marinate overnight.

Let the meat come to room temperature, or 1 hour.

Preheat the oven to 450 degrees. Place the beef on a rack in a roasting pan and sear in the oven for 15 minutes. Turn down the temperature to 145 degrees and continue slowly roasting 6-7 hours for medium-rare, or until an instant read thermometer reads 135-140 degrees. There will be no carry over cooking when removed from the oven since the temperature was low.

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