It’s amazing all the herbs and flowers you can cook with. Here ia a recipe I found for beef tenderloin with lavender and peppercorns. Try it. It is really good.
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried culinary lavender flowers
Bring roast to room temperature before cooking. Trim the tenderloin of fat and silverskin. Note: Silverskin is the silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.
Pat the beef dry with paper towels. Lightly oil outside of roast.
In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
Preheat oven to 425°F. Unwrap roast and place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Place roast onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Transfer onto a serving platter and serve immediately with any accumulated juices.
Makes 6 to 8 servings.
For a complete list of edible flowers, Check out the Edible Flower Chart at Eden Florist.