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