Spiced Fillet of Beef with Mizuna Salad

Preparation

1. For beef:

   Step 1

   Preheat oven to 425°F.

   Step 2

   Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.

   Step 3

   Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.

   Step 4

   Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

2. Make salad and slice beef:

   Step 5

   Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.

   Step 6

   Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.