Tandoori Mignon with a Mushroom Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

When you work with the best cut of meat from the prized (and did I say pricey?) tenderloin of beef, you want to make sure you not only cook it right (if you can, serve it medium-rare but definitely no more than medium) but also use spices that complement the meat’s assertive presence. I cannot think of a better marinade than slightly tart yogurt fortified with pungent ginger, garlic, and mellow Kashmiri chiles. When you sample a grilled piece of this filet as is, with no sauce, you will fin