Tunisian Chili-Crusted Beef
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
beef, filet mignon
(4 fillets, 6 ounces each) |
*
|
| 1 | teaspoon |
coriander seeds
crushed |
|
| ½ | teaspoon |
white peppercorns
crushed |
*
|
| 1 | teaspoon |
ancho powder
(or other chili powder) |
* |
| 1 | teaspoon |
cumin
ground |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
beef, filet mignon
(4 fillets, 6 ounces each) |
*
|
| 5 | ml |
coriander seeds
crushed |
|
| 2.5 | ml |
white peppercorns
crushed |
*
|
| 5 | ml |
ancho powder
(or other chili powder) |
* |
| 5 | ml |
cumin
ground |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
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.
