Our coarse, Butcher-Cut Black Peppercorns lend crunch and heat to this no-fuss rub with mustard, garlic and parsley. It’s perfectly suited for coating a standing rib roast or whole beef tenderloin. Butcher-Cut Black Peppercorns make a great stand alone seasoning also when a more aggressive pepper seasoning is desired.
Prep time: 0 min
Cook time: 5 min
Total time: 5 min
Ingredients
Makes 1/2 cup
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4 Garlic Cloves, minced
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2 Tablespoons Kosher Sea Salt Flakes
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3 Tablespoons Butcher Cut Black Peppercorns
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1/2 Cup Dijon Mustard
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2 Teaspoons Fresh Flat-Leaf Parsley, minced
Directions
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Place garlic and salt on cutting board and make paste by chopping together and smashing with side of chef’s knife. Transfer to small bowl and combine with remaining ingredients.