Be bold with spices. This new recipe will amaze your taste buds.
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Indian-Spiced Filet Mignon
At first glance you might be thinking it’s really odd to come up with an Indian-spiced filet mignon. It’s definitely outside of the box, but trust me, it’s so flavorful. The earthy, robust flavors of the spice blend make for a perfectly bold crust. Combined with soft, rich mashed potatoes and crispy green beans you have an incredibly exciting plate. Indian-spiced beef is totally a thing. A delicious thing.
Filet mignon is a classic steak: tender, lean, and generally considered a high-end cut by many. It’s also a steak that seems overrated for some of those same characteristics. Usually you’ll find it seasoned with pepper and salt, seared in a skillet and served with a side of mash and green veg. Maybe you’ll find a delicious compound butter, gorgonzola sauce, or port reduction.
The Private Reserve filets from Omaha Steaks are aged, and buttery delicious. They have various sizes of the steaks which helps if you’re hungrier (like me) or more budget conscious.
Indian spices combined with beef.
Turmeric, mustard, and cumin are all flavors that compliment the natural earthiness of that crispy browned crust. One trick with finding the right combination of spices was to make sure I wasn’t losing the natural flavors of the beef by adding in too many floral notes, like coriander or cardamom. These flavors are also drawn into the vegetables, for a well-rounded plate of savory bites with various textures.
- Mexican flavors – Try a chile rub, with hatch chile mashed potatoes and roasted carrots.
- Bring on the pepper – Use my peppercorn recipe with horseradish mashed potatoes and garlic green beans.
- Brazilian influence – Top the filet with a chimichurri sauce, served with mashed plantains and roasted vegetables.