Three-Pepper Tenderloin Roast with Mushroom & Leek Barley Recipe

Name: Three-Pepper Tenderloin Roast with Mushroom & Leek Barley Recipe
Total time: 75 min
Ingredients: 2 to 3 lb Beef Tenderloin Roast Center-Cut; 1 tbsp Coarsely Ground Mixed Peppercorns (black, white, green and pink); 1 lb Cremini or White Button Mushrooms, halved or quartered if large; 3 md Leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces; 2 tbsp Olive Oil, divided; 1 cup Uncooked Quick-cooking Barley; 2-1/2 cups Reduced-sodium Beef Broth; 1/2 cup Dried Sweetened Cranberries or Cherries; Salt, to taste; Additional Items:; Rimmed Baking Sheet; Meat Thermometer; 3-qt Saucepan; Carving Board; Aluminum Foil

bluerhino.com

It's time to impress with this peppery Tenderloin Roast with mushroom-leek barley is a great place to start. Tangy cranberries are a tasty twist.

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Ingredients

2 to 3 lb Beef Tenderloin Roast Center-Cut
1 tbsp Coarsely Ground Mixed Peppercorns (black, white, green and pink)
1 lb Cremini or White Button Mushrooms, halved or quartered if large
3 md Leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
2 tbsp Olive Oil, divided
1 cup Uncooked Quick-cooking Barley
2-1/2 cups Reduced-sodium Beef Broth
1/2 cup Dried Sweetened Cranberries or Cherries
Salt, to taste
Additional Items:
Rimmed Baking Sheet
Meat Thermometer
3-qt Saucepan
Carving Board
Aluminum Foil