• Sunday, April 21, 2019

Cumin-dusted Filet with Fennel Puree
June 5, 2012

1 (2 lb) beef tenderloin, trimmed and tied
1 1/2 tablespoons cumin
1 tablespoon olive oil
3 cups whole milk
2 large fennel bulbs
1 tablespoon unsalted butter
Kosher salt and black pepper, to taste


No menu with a French flair would be complete without a bit of red meat. The fennel puree acts as a sauce for the tenderloin and counterbalances the flavor of cumin. It’s also an easy dish to make for a crowd, since you can double the size of the filet and slice it thin.
Yield: 4–5 servings
Pat tenderloin dry and evenly sprinkle cumin on all sides. Season generously with salt and pepper. Preheat oven to 350˚F. Place a baking rack on a sheet tray and set aside.
Add oil to a large sauté pan on medium-high heat. When oil is hot, add tenderloin and sear evenly on all sides, about 1 minute per side. Place filet on baking rack and cook in oven until center of tenderloin registers 125˚F on a meat thermometer, about 40 minutes. Allow to rest 15 minutes before slicing.
Slice fennel bulbs in quarters lengthwise and remove core. Add milk and fennel to a saucepan and bring to a boil. Reduce to a simmer and cook until fennel is very tender, about 25 minutes. Add water if pan does not have enough liquid.
Transfer fennel to food processor. Add butter and allow to melt. Add 1/4 cup milk and puree until smooth. Add additional milk if consistency is too thick. Season with salt and pepper and serve with filet.

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