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