Recipe

Black Pepper And Molasses-glazed Filet Mignon Recipe


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Ingredients
  • 1 lb Oil-cured black olives;

Directions
  • Step #1 FOR HARISSA--- 1 ts Cuminseed 1/2 ts Coriander seeds 1/2 ts Caraway seeds 2 Hot red dried chilies ; -stemmed but not ; seeded (about 2 ; inches in length) 2 Garlic cloves 1/2 ts Coarse salt; or to taste 1 md Red bell pepper; roasted -(procedure ; follows) and ; sliced coarse 1 tb Olive oil available at Middle Eastern or Mediterranean markets In a colander rinse olives under cold water 1 min & in a large bowl cover with cold water.
  • Step #2 Soak olives 4 hrs to remove excess salt & drain well.
  • Step #3 Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine.
  • Step #4 If using mortar and pestle, garlic, add chilies, & salt & lb to taste.
  • Step #5 If using a spice or coffee grinder, garlic, transfer seeds to a small food processor/blender and add chilies, & salt.
  • Step #6 Grind mixture to a paste.
  • Step #7 Add pepper & oil & lb or puree to a coarse paste.
  • Step #8 In a large bowl stir this together harissa & olives & marinate, covered & chilled, at least 6 hrs or overnight.
  • Step #9 Olives may be prepared 1 week ahead & kept chilled, covered.
  • Step #10 Serve olives at about room temp.
  • Step #11 To roast peppers: Using a long-handled fork, until skins are blackened, char peppers over an open flame or on a rack set over an electric burner, turning, 4 to 6 mins.
  • Step #12 (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 mins, 15 to 20 mins, or until skins are blistered & charred.
  • Step #13 ) Transfer peppers to a bowl & let this stand, covered, until cool enough to handle.
  • Step #14 Keeping peppers whole, peel them, starting at blossom end.
  • Step #15 Cut off pepper tops & discard seeds & ribs.
  • Step #16 Makes about 3 c.
  • Step #17 --.
  • Enjoy the Black Pepper And Molasses-Glazed Filet Mignon recipe

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Main Dish / Beef
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