Moroccan-Spiced Filet Mignon with Preserved Lemon-Olive Relish

Moroccan-Spiced Filet Mignon with Preserved Lemon-Olive Relish ingredients

• 2 6 oz filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp paprika
• 0.25 tsp ground ginger
• 0.125 tsp cinnamon
• 0.125 tsp cayenne pepper
• 0.5 preserved lemon, rind only, finely diced
• 0.25 cup Kalamata olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp red wine vinegar
• pinch pinch of black pepper

How to make Moroccan-Spiced Filet Mignon with Preserved Lemon-Olive Relish

1. First, prepare the Preserved Lemon-Olive Relish: In a small bowl, combine 0.5 finely diced preserved lemon rind (discard pulp), 0.25 cup chopped Kalamata olives, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 2 tbsp extra virgin olive oil, 1 tsp red wine vinegar, and a pinch of black pepper. Stir well to combine and set aside to allow flavors to meld.
2. Preheat your oven to 400°F (200°C). In a small bowl, combine the ingredients for the Moroccan Spice Rub: 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp paprika, 0.25 tsp ground ginger, 0.125 tsp cinnamon, and 0.125 tsp cayenne pepper. Mix thoroughly.
3. Pat the 2 filet mignon steaks completely dry with paper towels. Season both sides of the filets with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper, then liberally rub with the prepared Moroccan spice blend, ensuring an even coating.
4. Heat 1 tbsp olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering and just starting to smoke. Carefully place the seasoned filets in the hot skillet.
5. Sear the filets for 3-4 minutes per side until a deep, golden-brown crust forms on both sides. This creates excellent flavor and texture.
6. Immediately transfer the skillet to the preheated 400°F (200°C) oven. Roast in the oven for 8-12 minutes for medium-rare (internal temperature 130-135°F / 54-57°C) or until your desired doneness is reached.
7. Remove the skillet from the oven and transfer the filets to a cutting board. Let them rest for 5-7 minutes, tented loosely with foil, to allow the juices to redistribute and for the steak to become more tender.
8. To serve, place each rested Moroccan-Spiced Filet Mignon on a plate. Spoon a generous amount of the vibrant Preserved Lemon-Olive Relish over the top of each filet.

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