Ingredients

• 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

Instructions

1. Preheat oven to 425°F.
2. 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.
3. 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.
4. 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).
5. Make salad and slice beef: 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.
6. Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
7. Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.