Filet Mignon Of Beef With Roganjosh Spices

Ingredients

The meat:

• 2 teaspoons ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ 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

The salad:

• ½ cup fresh lime juice
• 1 tablespoon apple-cider vinegar
• ½ 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
• ½ cup minced mint leaves
• ½ cup minced coriander leaves

The vinaigrette:

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    261 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 2 grams protein; 503 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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.
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.
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.