Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress - olive oil

Method

• Preheat oven to 500F.
• Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns.
• Place beef on small rimmed baking sheet.
• Roast 10 minutes.
• Reduce heat to 450F and roast until thermometer inserted into thickest part of meat registers 125F for medium-rare, about 15 minutes longer.
• Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
• Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend.
• Stir in shallots and season vinaigrette to taste with salt and pepper.
• Arrange watercress on small platter.
• Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress.
• Drizzle any accumulated juices over meat.
• Spoon half of vinaigrette down center of meat and over watercress.
• Serve, passing remaining vinaigrette separately.