Spiced Fillet of Beef with Mizuna Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. For beef: Preheat oven to 425°F.
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.
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.
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).
5. Make salad and slice beef: Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
6. Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.
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