Filet Mignon Of Beef With Roganjosh Spices

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

ground coriander, ground cumin, ground turmeric, ground fenugreek, red chilipowder, clove garlic, ginger, oil, vegetable oil, lime juice, applecider vinegar, salt, jalapeno chili pepper, olive oil, celery root, red delicious apple, jicama, mint leaves, coriander leaves, lime juice, orange rind, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/4087 (may not work)

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