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Seared Beef Tenderloin with Thyme
- 12 black peppercorns
- 1/2 Tbs. flaked sea salt
- leaves from a few fresh thyme sprigs
- 7 oz. center-cut beef tenderloin
- 7 Tbs. extra-virgin olive oil
- juice of 1 lemon, plus 4 wedges for serving
- 2 handfuls of mixed salad leaves and sprouted seeds
- 2 oz. Romano cheese
Directions:View on Epicurious
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