2 teaspoons (10 ml) mustard seeds, crushed

1 teaspoon (5 ml) coriander seeds, crushed

1 teaspoon (5 ml) black peppercorns, crushed

1/4 teaspoon (1 ml) ground cinnamon

1 roast, about 3 lbs (1.4 kg) beef tenderloin, center cut or top sirloin

2 tablespoons (30 ml) Dijon mustard

4 onions, thinly sliced

1/4 cup (60 ml) butter

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a bowl, combine the spices. Brush the roast with the mustard, then coat with spices.

In a large ovenproof skillet, brown the roast in half the butter. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the onions over high heat in the remaining butter. Place the roast over the onions and bake for about 45 minutes or until a meat thermometer inserted into the centre of the roast reads 48 °C (118 °F) for medium rare doneness. Count about 15 minutes per 454 g/1 lb of meat. Cover with foil. Let stand for 10 minutes at room temperature.

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