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Categories:
oranges red onion olives parsley olive oil garlic sweet paprika ground cumin cayenne pepper whole black peppercorns fennel seeds white peppercorns coarse kosher salt lavender blossoms olive oil tenderloin arugula Gouda cheese
Viewed: 74 - Published at: 9 years agoIngredients
- 2 large navel oranges
- 1/2 cup diced red onion
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon Hungarian sweet paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 2 teaspoons whole black peppercorns
- 2 teaspoons fennel seeds
- 1 teaspoon white peppercorns
- 1 teaspoon coarse kosher salt
- 1 1/2 teaspoons dried lavender blossoms (optional)*
- 4 tablespoons olive oil
- 1 1 1/4-pound trimmed beef tenderloin
- 2 cups lightly packed fresh arugula
- 1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler
Method
- Using small sharp knife, cut off peel and white pith from oranges.
- Working over medium bowl, cut between membranes to release sections.
- Cut each section crosswise into 4 pieces and add to bowl.
- Mix in remaining ingredients.
- Cover; chill at least 1 hour and up to 4 hours.
- Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
- Rub 1 tablespoon oil over beef, then coat beef with spice mixture.
- Let stand 1 hour at room temperature.
- Heat 3 tablespoons oil in heavy large skillet over high heat.
- Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center).
- Chill until cold, then wrap in plastic and freeze 1 hour.
- Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired).
- Toss arugula with juices from salsa and mound on platter.
- Top with salsa.
- Surround with meat and cheese.
- *Available at natural foods stores.
