recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
is another "10" meat dish that will
be sure to please everyone you serve it to. The
lavender flowers give off a gentle hint of lavender.
Be sure to try this one. Since I dried my own
lavender flowers this year, I've been experimenting
with ways to use them in my cooking.
(3 to 4 pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried lavender flowers*
Found in Health Food Stores,
Gourmet Stores, or use your own hand-dried flowers.
fat for roast. Pat the beef dry with paper towels.
Lightly oil outside of roast.
a small spice or coffee grinder, coarsely grind
the black peppercorns, white peppercorns, fennel
seeds, thyme, and lavender flowers; rub mixture
all over the meat.
tighly in plastic wrap and refrigerate at least
2 hours or overnight (preferrably).
roast and place onto a rack in a shallow baking
pan, tucking the thin end under to make it as
thick as the rest of the roast.
oven temperature to 325°F and continue to roast
until the internal temperature reaches desired
temperature on a meat thermometer (see below).
Medium Rare - 125°F
Medium - 130°F
from oven and transfer onto a cutting board;
let stand 15 minutes before carving (meat temperature
will rise 5 to 10 degrees after it is removed
from the oven).
onto a serving platter and serve immediately
with any accumulated juices.
6 - 8
Linda Stradley - What's Cooking America