Filet Mignon Of Beef With Roganjosh Spices

Recipe from Raji Jallepalli

Adapted by Molly O’Neill

Published October 17, 1992

Total Time
15 minutes, plus 6 hours' refrigeration
Rating
4(71)
Comments
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—Molly O'Neill

Featured in: FOOD; Home on the Range

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 280 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 9 grams fiber; 507 milligrams sodium; 3 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
71 user ratings
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Comments

LMN

Quarantine cooking - this recipe really delivered color and flavor. If you need a mood lifter, this can help.

Tammy

Only made the marinade but wow! wonderful flavor to wake up a new way to spice up a meal!

LMN

Quarantine cooking - this recipe really delivered color and flavor. If you need a mood lifter, this can help.

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Credits

ADAPTED FROM RAJI JALLEPALI, RAJI'S RESTAURANT, MEMPHIS

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