Spiced Fillet of Beef with Mizuna Salad Recipe

Name: Spiced Fillet of Beef with Mizuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons whole black peppercorns; 2 1/2 teaspoons cumin seeds; 2 1/2 teaspoons coriander seeds; 2 teaspoons dried hot red pepper flakes; 4 teaspoons kosher salt; 3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied; 2 tablespoons vegetable oil; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon minced shallot; 1/4 teaspoon salt; 4 ounces mizuna or baby arugula, trimmed

Servings: persons

2 teaspoons whole black peppercorns
2 1/2 teaspoons cumin seeds
2 1/2 teaspoons coriander seeds
2 teaspoons dried hot red pepper flakes
4 teaspoons kosher salt
3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
2 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon salt
4 ounces mizuna or baby arugula, trimmed

1
Preheat oven to 425F.
2
Toast peppercorns, cumin, and coriander , then cool completely.
3
Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
4
Stir in kosher salt.
5
Pat beef dry and sprinkle with spices on all sides, pressing to adhere.
6
Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
7
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120F, about 25 minutes.
8
Let beef stand in pan 25 minutes.
9
Beef will continue to cook as it stands, reaching 130F (medium-rare).
10
Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
11
Untie beef if necessary, then slice.
12
Toss mizuna with dressing and serve beef topped with salad.

1106

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons whole black peppercorns, 2 1/2 teaspoons cumin seeds, 2 1/2 teaspoons coriander seeds, 2 teaspoons dried hot red pepper flakes, and more.

Yes, Spiced Fillet of Beef with Mizuna Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spiced Fillet of Beef with Mizuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions