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Roasted Beef Tenderloin With Sherry Vinaigrette And Watercress

Nutrition per serving    (USDA % daily values)
CAL
513
FAT
99%
CHOL
71%
SOD
48%

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Ingredients for 6 servings

6 tablespoons olive oil, divided

1 2 1/4-pound beef tenderloin (preferably from thick end)

1 1/2 teaspoons coarse kosher salt

2 teaspoons coarsely ground mixed peppercorns

1/4 cup Sherry wine vinegar

1 tablespoon coarse Dijon mustard

1/4 cup chopped shallots

1 large bunch watercress

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