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Epicurious

Moroccan-Spiced Beef Medallions

3.9

(14)

The trick: Give it a rub.
Outside spa land, great crusts usually come by way of the deep fryer. Inside spa kitchens, however, chefs know that by massaging fresh herbs, dried chiles, and other spices onto the outside of meat or fish before searing it in a hot pan, you can create a flavorful "skin" without any fat. Scott Uehlein, corporate chef at Canyon Ranch Health Resort in Tucson, Arizona, went for sweet and spicy when he developed these Moroccan-Spiced Beef Medallions. They call for lean tenderloin (ask for 0" trim), which delivers iron, zinc, and B12. You can also go Tuscan (basil, oregano, rosemary) or Provençal (lavender, sage, thyme). Just follow your taste buds.

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