Ingredients

• 1 (5 pound) beef tenderloin, cleaned and trimmed
• 10 tablespoons olive oil
• Kosher salt and fresh ground pepper, to taste
• 1/2 carrot, cut into medium sized pieces
• 3 pearl onions,peeled
• 1/2 stalk celery, cut into medium sized pieces
• 8 garlic cloves, minced
• 3 tablespoons fresh thyme
• 3 tablespoons fresh rosemary
• 3 tablespoons fresh lavender
• 8 tablespoons Dijon mustard
• 3 tablespoons pink peppercorns, crushed
• Red wine sauce (recipe follows)
• 1-ounce shallots, minced
• 1-ounce garlic, minced
• 1/2 carrot, cut into small dice
• 1/2 celery stalk, cut into small dice
• 2 cups red wine
• 2 sprigs of thyme
• 1 quart veal stock, (chicken or beef can be substituted)
• 1 tablespoon olive oil
• 3 ounces pearl onions. Peeled
• 8 ounces crimini mushrooms, quartered
• 2 ounces unsalted butter
• Salt and pepper, to taste

Instructions

1. Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce.;
2. FOR SAUCE: Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve. In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter.