- 2 navel oranges
- 12 cup red onion (diced)
- 12 cup kalamata olive (pitted)
- 14 cup fresh parsley (chopped)
- 2 tbsps olive oil
- 1 garlic cloves (minced)
- 12 tsp sweet paprika (hungarian)
- 12 tsp ground cumin
- 18 tsp cayenne pepper
- 2 tsps black peppercorns
- 2 tsps fennel seeds
- 1 tsp peppercorns (white)
- 1 tsp kosher salt (coarse)
- 1 12 tsps dried lavender blossoms (optional)
- 4 tbsps olive oil
- 1 14 lbs beef tenderloin (trimmed)
- 2 cups arugula (lightly packed fresh)
- 2 ozs cheese (aged gouda, shaved using vegetable peeler)
- Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
- Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
- Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
- Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
- Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.