Peppercorn-crusted Seared Beef with Orange Salsa

SEARED BEEF WITH ORANGE SALSA

2 tsp fennel seeds 2 tsp black peppercorns 4 large oranges 1/4 tsp kosher salt 12 oz beef tenderloin, cut into 4 steaks 1/4 cup chopped Italian parsley 1/4 cup Kalamata olives, quartered 2 tbs lemon juice 3 tbs olive oil 1 clove garlic, minced 1/2 tsp paprika 4 cups torn arugula leaves

Pulse fennel seeds and peppercorns in a blender until coarsely chopped. Grate enough orange zest to make 2 tsp. In a bowl, mix zest, seeds, peppercorns, and salt. Sprinkle mixture over both sides of each steak. Cut peel and white pith from oranges. Section oranges into a bowl. Stir in onion, parsley, olives, lemon juice, 2 tbs olive oil, garlic and paprika.

In a skillet, heat the remaining oil, add the meat. Reduce heat, cook until desired doneness. Slice meat across the grain into thin slices. Add arugula to orange mixture, toss to combine. Divide arugula mixture among 4 dinner plates. Serve with the beef and a side dish of rice. MAKES 4 SERVINGS OF SEARED BEEF WITH ORANGE SALSA.*

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 * Catsrecipes Y-Group