Three-Pepper Tenderloin Roast with Mushroom & Leek Barley | U.S. BEEF

Name: Three-Pepper Tenderloin Roast with Mushroom & Leek Barley | U.S. BEEF
Ingredients: 1 center-cut beef Tenderloin Roast (2 to 3 pounds); 1 tablespoon coarsely ground mixed peppercorns (black, white, green and pink); 1 pound cremini or white button mushrooms, halved or quartered if large; 3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces; 2 tablespoons 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

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Three-Pepper Tenderloin Roast with Mushroom & Leek Barley - a U.S. beef recipe from The Marbled Meat Club, with ingredients, cooking time and a step-by-step method.

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Ingredients

1 center-cut beef Tenderloin Roast (2 to 3 pounds)
1 tablespoon coarsely ground mixed peppercorns (black, white, green and pink)
1 pound cremini or white button mushrooms, halved or quartered if large
3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
2 tablespoons 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