Matthew Kenney’s Tunisian Chili-crusted Beef

The church used to be a lightning bolt, now it's a cruise ship. We are not marching to Zion – we are sailing there with ease. In the apostolic church it says they were all amazed – and now in our churches everybody wants to be amused. The church began in the upper room with a bunch of men agonizing, and it's ending in the supper room with a bunch of people organizing. We mistake rattle for revival, and commotion for creation, and action for unction.

Leonard Ravenhill

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tunisian	Beef, Course -, Main	4	Servings

INGREDIENTS

4		6 oz. each beef fillets
1	t	Coriander seeds, crushed
1/2	t	White peppercorns, crushed
1	t	Dried ancho chili powder
		or other chili powder
1	t	Ground cumin
2	T	Olive oil
		Salt to taste

INSTRUCTIONS

Preheat oven to 375.  Heat a large saute pan over high heat.  In a
small bowl, combine coriander, peppercorns, chili powder and cumin;
place on cutting board and roll beef fillets in herbs to coat well.
Add oil to pan. Sear beef on both sides about 4 to 6 minutes until
well browned. Slice and serve with Tomato Jam and Tahini Yogurt
Dressing.  Accompaniments:  Lemon Glazed Carrots & Red Lettuce Salad
w/Spiced  Almonds & Green Olives  Posted to FOODWINE Digest 26 Sep 96
Date:    Thu, 26 Sep 1996 15:23:33 -0400  From:    Laura Hunter
<[email protected]>

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”