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
Makes 1/2 cup
4 Garlic Cloves, minced
2 Tablespoons Kosher Sea Salt Flakes
3 Tablespoons Butcher Cut Black Peppercorns
1/2 Cup Dijon Mustard
2 Teaspoons Fresh Flat-Leaf Parsley, minced
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.