Roast Beef with Potato Salad

Toast the coriander seeds, juniper berries, black peppercorns, mustard seeds, and allspice berries in a dry skillet over low heat

Grind the seeds and spices in a food processor or spice grinder to create a coarse mixture

Prepare the beef tenderloin by trimming excess fat and cutting it into portions (or keeping it whole, depending on preference)

Season the beef tenderloin with salt, mustard, and the spice mixture

Roast the beef tenderloin in an oven preheated to 425°F (220°C) for approximately 40 minutes

Prepare the potato salad by roasting the potatoes in the oven or boiling them in water until tender

Mash the potatoes and add the red onion, pickle relish, dill, scallions, salt, black pepper, mustard, lemon zest and juice, mayonnaise, plain unsweetened yogurt, and pickle brine

Mix all potato salad ingredients thoroughly and adjust seasoning as needed

Serve the roast beef alongside the potato salad