Matthew Kenney's Tunisian Chili-Crusted Beef

4 6 oz. each beef fillets

1 teaspoon coriander seeds -- crushed

1/2 teaspoon white peppercorns -- crushed

1 teaspoon dried ancho chili powder

(or other chili powder) 1 teaspoon ground cumin

2 tablespoons olive oil

salt to taste

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