Jan’S Filet Mignon Recipe

• 2 tsp. of cumin seed
• 2 tsp. coriander
• 3 garlic cloves, minced
• 1/4 tsp. salt
• 1 tsp. ground black pepper
• 2 T extra virgin olive oil
• This is for a 4 lb. tenderloin

1. GRIND the cumin and coriander seed in a processor.
2. Heat the cumin and coriander in a pan for 1/2 a minute. (watch it).
3. Put the garlic and salt in with that, and pepper and oil, and mix all together on a low heat to make a paste. If it's too thick add some extra olive oil. Rub all over the whole filet. Pierce the filet all over with a knife. Cover and let it marinate overnite.
4. The next day, place the meat on a baking sheet. Cook for 35-40 minutes or until the probe says 125 degrees. Loosely cover the meat with foil and let it rest for 20 minutes. (jan's 6 lb. filet took over an hour).
5. Sauce:
6. 1 C mayonnaise
7. 1/4 C mascarpone
8. 1/3 C finely chopped fresh basil
9. 1 T curry powder
10. 1 tsp. smoked paprika
11. Kosher salt and ground pepper to taste
12. Mix all ingredients together and serve.

cumin, coriander, garlic, ubc, ground black pepper, t, tenderloin

Taken from www.epicurious.com/recipes/member/views/jan-s-filet-mignon-recipe-50115527 (may not work)