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.
Indian-spiced filet mignon is a new, delicious thing. 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 refreshing plate.
Indian-Spiced Filet Mignons
- 3–4 6oz. Omaha Steaks Filet Mignons
- 2 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 2 tsp chile powder
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 tsp salt, more to taste
- 2 Tbsp canola or olive oil for searing
- 2 Tbsp butter, plus more if needed
Turmeric Mashed Potatoes
- 3 pounds russet potatoes, peeled, cut into 2″ chunks. (About 5–6 medium potatoes)
- 3 Tbps salt, for seasoning the water.
- 2 Tbsp olive oil
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 1/2 cup milk (2% or whole)
- 1/4 cup cubed butter
- 1/4 cup chopped parsley, and/or cilantro
Fried Green Beans
- 1 lb fresh green beans
- 2 Tbsp olive oil
- Remove the filet mignon steaks from the fridge, let sit at room temperature as you prepare the spices. Preheat the oven to 400°F.
- Lightly toast the cumin seeds, peppercorns, mustard seeds, and coriander in a small pan until they are aromatic, just a couple of minutes. Grind these spices, and combine them with the rest of the seasonings. Taste and adjust, adding additional salt if needed. Pat steaks dry with paper towels and season.
- Prepare a large pot 2/3 of the way with water. Set over high heat, and add the recommended salt. Add the potatoes right away and bring to a boil. Cook for about 12 minutes, until the potatoes are fork tender. Drain the potatoes in a colander.
- Wipe out the pot of water and return it to the burner. Turn the heat down very low and add in the oil and spices, stirring for about 30 seconds allowing them to become aromatic. Add in the milk and butter, warming and melting. Drop in the potatoes, mashing to desired consistency. Add in more milk if desired, taste and adjust with salt. Stir in the chopped parsley.
- Preheat a cast iron skillet for medium heat.
- Trim and clean the green beans, leaving them wet. Place them in a microwave-safe bowl with cover (or saran wrap) and microwave for 3 minutes to steam them. Pat them dry with a paper towel. Add the olive oil to the skillet, allowing it to heat up. Fry the green beans in the skillet for about 5 minutes, stirring as needed to cook evenly. Remove from the heat and season immediately with salt and pepper.
- Turn up the heat on the cast iron skillet to high, expecting a touch of smoke in the pan. Pour in the oil and butter, waiting for the foam to subside. Gently place the filet mignon steaks into the searing hot pan, cooking for about 3 minutes per side for a nice crust.
- Transfer the hot skillet in the preheated oven and continue cooking until the steak reaches your desired internal temperature. (115-125°F for rare or 125-130°F for medium rare) which can take about 4-8 minutes depending on your preference. Remove from heat and let them rest 5-10 minutes before serving.
Don’t over-season the steaks, otherwise you will create a crust that will crumble off of the surface.