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Epicurious

Spiced Fillet of Beef with Mizuna Salad

4.5

(13)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

For beef

2 teaspoons whole black peppercorns
2 1/2 teaspoons cumin seeds
2 1/2 teaspoons coriander seeds
2 teaspoons dried hot red pepper flakes
4 teaspoons kosher salt
3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
2 tablespoons vegetable oil

For salad

1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon salt
4 ounces mizuna or baby arugula, trimmed

Preparation

  1. For beef:

    Step 1

    Preheat oven to 425°F.

    Step 2

    Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.

    Step 3

    Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.

    Step 4

    Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

  2. Make salad and slice beef:

    Step 5

    Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.

    Step 6

    Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.

TagsBeef TenderloinBeefMeatMizunaLeafy GreensVegetableMainDinnerNut FreeGluten FreeDairy FreeKetoSearRoastGourmet
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