Black Pepper Spice-Rubbed Roast

We made this for a dinner party last night and it was amazing!  Spices give a unique Indian flavor without being overbearing.

Based on the following recipe:
http://www.epicurious.com/recipes/food/views/Black-Pepper-Spice-Rubbed-Beef-Tenderloin-354976

I could not find tenderloin, so I bought a Kobe beef tri-tip roast instead.  Super tender and delicious.

Ingredients

• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons mustard seeds (preferably brown)
• 1/2 teaspoon whole cloves
• 1/2 teaspoon fennel seeds
• 4 green cardamom pods, crushed, reserving seeds and discarding pods
• 1 (1 1/2-inch) cinnamon stick, broken into small pieces
• 1 1/4 teaspoon coarse sea salt or kosher salt
• 1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
• 1 1/2 tablespoons vegetable oil

Preparation

 

Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder and mash in mortar.

Pat beef dry, then rub spice mixture all over it (including ends).  Before cooking let it come to room temp.

Preheat oven to 400°F with rack in middle.

Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total. 

Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 130°F, about 25 minutes. Transfer beef to a cutting board and let stand 10 minutes.