1 center-cut beef tenderloin roast (2-3 lb.) 1 Tbsp. coarsely ground mixed peppercorns (black, white, green and pink) 1 lb. 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-in. thick pieces 2 Tbsp. olive oil, divided 1 c. uncooked quick-cooking barley 2-1/2 c. reduced-sodium beef broth 1/2 c. dried sweetened cranberries or cherries salt
What to do:
1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 Tbsp. oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet. 2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35-40 min. for medium rare; 45-50 min. for medium doneness. Roast vegetables 35-40 min. or until tender and lightly browned, stirring once. 3. Meanwhile, heat remaining 1 Tbsp. oil in 3-quart saucepan until hot. Add barley and cook 3-5 min. or until golden brown, stirring frequently. Add broth and dried cranberries or cherries; bring to boil. Reduce heat and simmer; covered, 10-12 min. or until barley is tender. Keep warm. 4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.
