Tunisian Chili-Crusted Beef
Submitted by fsteacher
Filet mignon rolled in crushed coriander, white peppercorns, ancho chili, and cumin, then seared hard for a fragrant North African spice crust. Serve sliced with tomato jam and tahini yogurt for a 15-minute showstopper.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minFifteen minutes from cutting board to plate and your guests will think you trained in Tunis.
Four filet mignon steaks get rolled in a heady North African spice blend of crushed coriander, white peppercorns, ancho chili powder, and ground cumin that builds a crust with serious depth.
A screaming hot pan and a few minutes per side is all it takes to sear that spice coat into a dark, aromatic bark while the center stays tender and rosy.
Slice the fillets on a bias and serve alongside tomato jam for sweetness and a cool tahini yogurt dressing to tame the heat.
It’s elegant enough for a dinner party but fast enough for a Tuesday when you feel like treating yourself.
Chef Tips
- Crush the coriander and peppercorns coarsely, not to a powder, so you get crunchy pops of flavor in every bite
- Get the pan ripping hot before adding the oil; you want a hard sear, not a steam
- Let the seared fillets rest for 3-4 minutes before slicing so the juices stay in the meat
- Ancho chili powder is mild and smoky; if you want more heat, swap in cayenne or harissa powder
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Heat a large sauté pan over high heat.
In a small bowl, combine coriander, peppercorns, chili powder and cumin; place on cutting board and roll beef fillets in herbs to coat well.
Add oil to pan.
Sear beef on both sides about 4 to 6 minutes until well browned.
Slice and serve with tomato jam and tahini yogurt dressing.
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