Filet Mignon Of Beef With Roganjosh Spices

Name: Filet Mignon Of Beef With Roganjosh Spices
Total time: 6 h 15 min
Yield: Four servings
Cuisine: indian
Ingredients: 2 teaspoons ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground fenugreek; 1 teaspoon red chili-powder; 1 large clove garlic, peeled and smashed to a paste; 2 tablespoons fresh grated ginger; 2 tablespoons grape-seed oil; 4 6-ounce tournedos; 1 teaspoon vegetable oil; 1/2 cup fresh lime juice; 1 tablespoon apple-cider vinegar; 1/2 teaspoon salt; 1 teaspoon minced jalapeno chili pepper; 2 tablespoons olive oil; 1 medium celery root, peeled and grated; 1 large red delicious apple, peeled and grated; 1 small jicama, peeled and grated; 1/2 cup minced mint leaves; 1/2 cup minced coriander leaves; 1/4 cup fresh lime juice; 1 teaspoon grated orange rind; 1/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 tablespoon olive oil

Recipe from Raji Jallepalli

Adapted by Molly O'Neill

Total Time: 15 minutes, plus 6 hours' refrigeration
Rating: 4(69)
Comments: Read comments

Featured in: FOOD; Home on the Range

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Ingredients

Yield:Four servings

The Meat

2teaspoons ground coriander
½teaspoon ground cumin
½teaspoon ground turmeric
¼teaspoon ground fenugreek
1teaspoon red chili-powder
1large clove garlic, peeled and smashed to a paste
2tablespoons fresh grated ginger
2tablespoons grape-seed oil
46-ounce tournedos
1teaspoon vegetable oil

The Salad

½cup fresh lime juice
1tablespoon apple-cider vinegar
½teaspoon salt
1teaspoon minced jalapeno chili pepper
2tablespoons olive oil
1medium celery root, peeled and grated
1large red delicious apple, peeled and grated
1small jicama, peeled and grated
½cup minced mint leaves
½cup minced coriander leaves

The Vinaigrette

¼cup fresh lime juice
1teaspoon grated orange rind
¼teaspoon salt
½teaspoon freshly ground pepper
1tablespoon olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine all of the spices, garlic, ginger and grape-seed oil in a blender. Puree until smooth. Place tournedos with marinade in a large glass or ceramic bowl. Marinate in the refrigerator for 6 hours.
Step 2
To make the salad: Combine lime juice, cider vinegar, salt and minced jalapeno in a large glass or ceramic bowl. Whisk in 2 tablespoons of olive oil. Add celery root, apple and jicama. Toss. Refrigerate for 4 hours.
Step 3
To make the vinaigrette: Combine lime juice, orange rind, salt and pepper in a small glass or ceramic bowl. Whisk in 1 tablespoon olive oil. Set aside.
Step 4
Heat the vegetable oil in a seasoned cast-iron skillet. Add the tournedos and cook over medium-high heat until medium rare, about 5 minutes per side. Set aside to rest for 5 minutes.
Step 5
Add mint and coriander to the salad and toss. Divide among four plates. Cut the meat into thin strips. Drape the meat around the salad. Drizzle with the vinaigrette. Serve immediately.