Moroccan-Inspired Beef Tenderloin with Orange-Arugula Salad and Savoury Granola

Ingredients

Here are the following ingredients:

Moroccan-Spiced Steaks

• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) brown sugar
• 1 tbsp (15 mL) ground cinnamon
• 1 tbsp (15 mL) ground coriander
• 1 tbsp (15 mL) ground ginger
• 1 tbsp (15 mL) smoked paprika
• 1 tbsp (15 mL) freshly ground black pepper
• 1 tsp (5 mL) cayenne pepper
• ½ tsp (2 mL) ground allspice
• ½ tsp (2 mL) ground cloves
• 1 cup (250 mL) canola oil
• 16 Tenderloin Steaks, about 6 oz (175 g) each and 1-inch (2.5 cm) thick

Savoury Granola

• 5 oz (150 g) old-fashioned rolled oats, about 1¾ cups (425 mL)
• 3 oz (90 g) coarsely chopped unsalted almonds, about ¾ cup (175 mL)
• 3½ oz (105 g) shelled pistachios, about ¾ cup (175 mL)
• 2½ oz (75 g) sunflower seeds, about ½ cup (125 mL)
• 1½ oz (45 g) sesame seeds, about ⅓ cup (75 mL)
• 4 tsp (20 mL) fennel seeds
• 1½ tsp (7 mL) kosher salt
• ½ tsp (2 mL) cayenne pepper
• ½ tsp (2 mL) ground cardamom
• ½ tsp (2 mL) ground coriander
• ½ tsp (2 mL) ground cumin
• 3 large egg whites
• ⅓ cup (75 mL) olive oil
• 2 tbsp (30 mL) honey
• 8 oz (250 g) chopped dried apricots, about 1 cup (250 mL)

Roasted Garlic and Herb Labneh

• 3 cups (750 mL) labneh
• ⅓ cup (75 mL) freshly roasted garlic paste, about 3 large bulbs
• ¾ cup (175 mL) chopped fresh parsley
• ⅓ cup (75 mL) chopped fresh mint
• 4 tsp (20 mL) lemon juice
• 1½ tsp (7 mL) kosher salt
• ½ tsp (5 mL) freshly ground black pepper

Orange Vinaigrette

• ½ cup (125 mL) apple cider vinegar
• ½ cup (125 mL) fresh orange juice
• 2 tbsp (30 mL) minced ginger
• 2 tbsp (30 mL) minced shallot
• 2 tbsp (30 mL) orange zest
• 2 tbsp (30 mL) Dijon mustard
• 2 tbsp (30 mL) honey
• 1 tbsp (15 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• ½ tsp (2 mL) ground coriander
• ½ tsp (2 mL) ground cumin
• 1 cup (250 mL) olive oil

Service

• 1¼ lb (625 g) arugula, about 32 cups (8 L)
• 64 carrot ribbons, about 10 oz (300 g)
• 40 roasted baby beets, halved
• 8 navel oranges, segments cut into suprêmes
• 1 cup (250 mL) pomegranate molasses

Preparation

1. Moroccan-Spiced Steaks: Mix cumin with salt, brown sugar, cinnamon, coriander, ginger, paprika, black pepper, cayenne, allspice and cloves. Whisk in canola oil to make a paste. Rub paste all over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Savoury Granola: Toss oats with almonds, pistachios, sunflower seeds, sesame seeds, fennel seeds, salt, cayenne, cardamom, coriander and cumin. In a separate bowl, whisk egg whites just until foamy. Beat in olive oil and honey; pour over oat mixture and toss to combine. Arrange in an even layer on large parchment paper-lined sheet pan.
3. Bake, stirring once, in conventional oven at 300°F (150°C), for 30 to 35 minutes or until golden. Sprinkle apricots over top. Cool completely. Break into large chunks. Store in airtight container.
4. Roasted Garlic and Herb Labneh: Mix labneh with roasted garlic paste, parsley, mint, lemon juice, salt and pepper. Whisk in 2 tbsp (30 mL) water until smooth and spreadable. Cover and refrigerate.
5. Orange Vinaigrette: Whisk apple cider vinegar with orange juice, ginger, shallot, orange zest, Dijon, honey, salt, pepper, coriander and cumin until combined. Whisk in olive oil. Cover and refrigerate.

Service

1. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Meanwhile, toss 2 cups (500 mL) arugula with 4 carrot ribbons. Drizzle with 2 tbsp (30 mL) Orange Vinaigrette. Add 5 EACH beet halves and orange segments; gently toss to evenly coat. Smear ¼ cup (60 mL) Roasted Garlic and Herb Labneh on one side of plate. Arrange sliced steak over labneh. 
3. Plate salad next to steak. Drizzle with 1 tbsp (15 mL) pomegranate molasses and sprinkle with 3 tbsp (45 mL) Savoury Granola.

Beef Cuts