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Peppered Lavender Beef

This recipe has been reproduced with the kind permission of Linda Stradley who runs the What's Cooking America web site <click here>

Linda 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!"

She 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.

She 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 here>

This 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.


1 (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.


  • Trim fat for roast. Pat the beef dry with paper towels. Lightly oil outside of roast.
  • In 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.
  • Wrap tighly in plastic wrap and refrigerate at least 2 hours or overnight (preferrably).
  • Preheat oven to 425F.
  • Unwrap 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.
  • Roast for 15 minutes.
  • Reduce oven temperature to 325F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).

Rare - 120F
Medium Rare - 125F
Medium - 130F

  • Remove 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).
  • Transfer onto a serving platter and serve immediately with any accumulated juices.

Serves 6 - 8

© Linda Stradley - What's Cooking America