Beef Fillet Skillet (خوراک فیله گوشت) — Persian pan-seared fillet with peppers and potatoes

• 1⅓ lbBeef fillet (tenderloin), trimmed (cut into 3 cm cubes)
• 7.1 ozYellow onion (thinly sliced)
• 10.5 ozMixed bell peppers (red, green, yellow) (cut into 2 cm strips)
• 1⅓ lbPotatoes (peeled and cut into 2.5 cm cubes)
• 25 gFresh parsley (finely chopped)
• 12 gGarlic (minced (about 3 cloves))
• 1.1 ozTomato paste (about 2 tbsp)
• 1 tbspBrewed saffron water (from 0.15 g saffron bloomed in hot water)
• ¼ cupNeutral cooking oil (sunflower or canola) (divided)
• 20 gUnsalted butter (optional but traditional for richness)
• 8 gFine sea salt (about 1 1/2 tsp)
• 2 gBlack pepper, ground (about 1 tsp)
• 2 gTurmeric, ground (about 1 tsp)
• 3 gSumac (about 1 1/2 tsp, for a gentle tang)
• ½ tspGround cinnamon (a subtle Persian warmth)
• ½ cupWater (to deglaze and finish)

Instructions

1. 1

   Pat the beef fillet very dry with paper towels, then season it with 4 g salt, black pepper, turmeric, and cinnamon. Let it sit for 10 minutes at room temperature so the surface dries and sears properly.

2. 2

   Heat a large heavy skillet over medium-high heat for 3 minutes, then add 30 ml oil. Add the potatoes in a single layer and fry for 10–12 minutes, turning every 2–3 minutes, until deeply golden on most sides.

3. 3

   Reduce heat to medium and sprinkle 2 g salt over the potatoes, then transfer them to a plate. Keep the skillet on the heat; you want the browned bits left behind because they flavor the khorak.

4. 4

   Add the remaining 30 ml oil and raise heat back to medium-high. Sear the beef in one layer for 2–3 minutes per side until browned, working in two batches if needed so the meat steams less and colors more.

5. 5

   Lower the heat to medium and add the sliced onion to the beef, stirring for 4–5 minutes until softened and lightly golden. Add the minced garlic and cook for 45 seconds, stirring constantly so it stays fragrant and does not burn.

6. 6

   Stir in the tomato paste and cook for 1 minute to remove its raw taste. Add 120 ml water and scrape the bottom of the skillet thoroughly to dissolve the fond into the sauce.

7. 7

   Add the bell peppers and cook for 4 minutes, stirring, until they soften slightly but keep their color. Stir in the brewed saffron water and 3 g sumac, then simmer for 3 minutes so the flavors meld.

8. 8

   Return the fried potatoes to the skillet and gently fold everything together. Cover and cook on low for 6–8 minutes until the beef reaches medium doneness and the potatoes absorb some sauce; add the remaining 2 g salt if needed.

9. 9

   Turn off the heat and add the butter, swirling until it melts and glosses the sauce. Finish with chopped parsley, rest for 3 minutes, and serve hot directly from the skillet.