Indian Spiced Beef Filets

This dish came from my pampered chef cook book. It was spicier than I was expecting, but good :) If you don't like spicy food, I wouldn't recommend this dish.

Instead of cooking these in the oven this time, I decided to throw them on the grill in the hopes that it would be easier to read a medium consistency (rather than well or well done). They turned out just right! So you can cook these in the oven, on the grill, or even on the stove top. Do whatever is easiest for you.

2 garlic cloves, pressed
1 tsp ground cumin
1 tsp curry powder
1/2 tsp cayenne pepper
1/4 tsp salt
2 beef tenderloin fillets, 2 inches thick (6-8 oz each)
1 tsp olive oil

• Combine garlic, cumin, curry powder, cayenne pepper, and salt in small bowl. Rub evenly over fillets. Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350. Heat oil in saute pan over medium high heat until hot. Place fillets in pan, cook for two minutes and turn fillets. Place pan in oven and roast 12-15 minutes. Temperature at center should read 155.
• Remove fillets to cutting board and tent with aluminum foil. Let stand about 5 minutes or until internal temperature reaches 160. Cut each filet in to slices.