Ellen Sullivan'S Lavender Tenderloin

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   1. The day before serving, grind the lavender, fennel, peppercorns, thyme, and salt to a powder with a mortar and pestle or in a spice grinder. Rub the tenderloin with the spice mixture, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.

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   2. Remove the tenderloin from the refrigerator and let sit at room temperature for 30 minutes. Place an oven rack in the center position and preheat the oven to 425u00b0F. Place a rack inside a roasting pan.

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   3. Remove the plastic wrap, brush off the spices from the tenderloin, and rub with 1 tablespoon of the oil. Place the tenderloin on the rack and roast for 15 minutes, turning once halfway through.

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   4. Reduce the heat to 325u00b0F and roast for 5 to 15 minutes longer, to the desired doneness (an instant-read thermometer will read 125u00b0F for medium rare).

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   5. Transfer the roast to a carving board and let rest, loosely covered with foil, for 10 minutes. Meanwhile, add the remaining olive oil to the roasting pan, scrape well, and stir to combine the drippings.

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   6. Cut the tenderloin against the grain into 1/2-inch-thick slices and transfer to a serving platter. Drizzle the pan drippings over the meat and serve.

* Per serving · 4 servings · Values may vary.