| Harissa, a spicy North African chili-garlic | | | | |
| condiment, can be found at some specialty | | | | Outside spa land, great crusts usually come |
| foods stores and Middle Eastern markets. But | | | | by way of the deep fryer. Inside spa |
| it is very easy to make, too, as in this | | | | kitchens, however, chefs know that by |
| recipe. | | | | massaging fresh herbs, dried chiles, and |
| | | | other spices onto the outside of meat or fish |
| 1 3/4 teaspoons caraway seeds | | | | before searing it in a hot pan, you can |
| | | | create a flavorful "skin" without any fat. |
| 1/4 cup extra-virgin olive oil | | | | Scott Uehlein, corporate chef at Canyon Ranch |
| | | | Health Resort in Tucson, Arizona, went for |
| 6 garlic cloves | | | | sweet and spicy when he developed these |
| | | | Moroccan-Spiced Beef Medallions. They call |
| 1/4 cup chili paste (such as sambal oelek)* | | | | for lean tenderloin (ask for 0" trim), which |
| | | | delivers iron, zinc, and B12. You can also go |
| 2 tablespoons tomato sauce | | | | Tuscan (basil, oregano, rosemary) or |
| | | | Provençal (lavender, sage, thyme). Just |
| 1 1/2 teaspoons ground cumin | | | | follow your taste buds. |
| | | | |
| 1 1/4 teaspoons chili powder | | | | 1 tbsp black peppercorns |
| | | | |
| 1 1 3/4- to 2-pound tri-tip beef roast, most | | | | 2 tbsp whole coriander seeds |
| of fat layer trimmed | | | | |
| | | | 2 tbsp whole cumin seeds |
| Preheat oven to 400°F. Toast caraway seeds | | | | |
| in small nonstick skillet over medium heat | | | | 1/4 cup sugar |
| until seeds darken and begin to smoke, | | | | |
| stirring often, about 5 minutes. Add olive | | | | 1 tbsp salt |
| oil and garlic cloves to caraway seeds in | | | | |
| skillet. Cover; remove from heat. Let stand 1 | | | | 1 lb boneless beef tenderloin fillets, cut |
| minute. Pour caraway mixture into processor. | | | | into 4 portions |
| Add chili paste, tomato sauce, cumin, and | | | | |
| chili powder and blend until garlic cloves | | | | 1 tsp olive oil |
| are pureed. Season harissa to taste with | | | | |
| salt. | | | | Preheat oven to 400°F. To make rub, grind |
| | | | the first three ingredients in a coffee |
| Sprinkle beef all over with salt and pepper; | | | | grinder, in a food processor or with a mortar |
| place beef, fat side down, on rack on rimmed | | | | and pestle; mix with sugar and salt. |
| baking sheet. Spread with half of harissa. | | | | Thoroughly rub mix onto each fillet; set |
| Turn beef over; spread remaining harissa over | | | | aside 5 minutes. Add oil to a large, |
| top and sides. Roast beef until thermometer | | | | oven-safe skillet and heat over medium-high. |
| inserted into center registers 125°F to | | | | Sear fillets 1 minute on each side or until |
| 130°F for medium-rare, about 35 minutes. | | | | browned. Transfer to oven and cook 5 to 10 |
| Let rest 10 minutes. Slice and serve. | | | | minutes, depending on doneness. |
| | | | |
| *Available in the Asian foods section of most | | | | Nutritional analysis per serving: 255 |
| supermarkets and at Asian markets. | | | | calories, 10.4 g fat (3.3 g saturated fat), |
| | | | 15.9 g carbohydrates, 25 g protein, 1.9 g |
| Makes 4 to 6 servings. | | | | fiber |
| | | | |
| Moroccan Spiced Beef Medallions | | | | Makes 4 servings. |