Description
A culinary adventure featuring tender beef marinated in spicy harissa and served with a zesty pickled lemon sauce.
Ingredients
- Beef Tenderloin: 1.5 lbs (about 680 grams)
- Harissa Paste: 3 tablespoons
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Lemon: 1, juiced and zested
- Pickled Lemons: 1/2 cup, diced
- Salt: to taste
- Pepper: to taste
Instructions
- Trim any excess fat from the beef tenderloin and pat it dry.
- In a mixing bowl, combine harissa paste, olive oil, minced garlic, lemon juice, and lemon zest to make the marinade.
- Place the beef in a resealable plastic bag, pour the marinade over it, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight.
- In a small bowl, mix diced pickled lemons with olive oil and a pinch of salt to prepare the pickled lemon sauce.
- Preheat the oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear the marinated beef for 3-4 minutes on each side until browned.
- Transfer the skillet to the oven and roast the beef for 15-20 minutes, checking for a medium-rare temperature of 135°F (57°C).
- Let the beef rest for 10 minutes, then slice into medallions and drizzle with pickled lemon sauce before serving.
Notes
- For a different cut of beef, flank steak or sirloin can be used.
- Adjust the spice level of the harissa according to your preference.
- Marinating overnight enhances the flavor.
- Fresh lemon juice and zest can substitute for pickled lemons if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Harissa, Beef Tenderloin, Pickled Lemon Sauce, North African Cuisine