Khorak Fileh Gusht (خوراک فیله گوشت) — Persian Beef Fillet Skillet

• 500 gBeef tenderloin (fillet), trimmed (cut into 3 cm cubes, patted very dry)
• 8 gFine sea salt (about 1 1/4 tsp, divided)
• 2 gGround black pepper (about 1 tsp, divided)
• 3 gGround turmeric (about 1 1/4 tsp)
• 2 gGround cumin (about 1 tsp)
• 2 gGround coriander (about 1 tsp)
• 0.5 gGround cinnamon (about 1/4 tsp)
• 0.2 gSaffron threads (about 1/4 tsp, finely crushed)
• 30 mlHot water (to bloom the saffron)
• 250 gYellow onion (thinly sliced (about 1 large))
• 150 gRed bell pepper (cut into 2.5 cm strips)
• 150 gGreen bell pepper (cut into 2.5 cm strips)
• 20 gTomato paste (about 1 tbsp)
• 80 mlWater (to deglaze and lightly sauce the skillet)
• 60 mlNeutral cooking oil (divided; use sunflower, canola, or grapeseed)
• 650 gPotatoes (peeled and cut into 2 cm cubes)
• 25 gFresh parsley (finely chopped, for finishing)
• 15 mlFresh lemon juice (about 1 tbsp, to brighten at the end)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads and stir with 30 ml hot water (not boiling). Let stand 10 minutes to deepen color and aroma. Meanwhile, pat the beef very dry with paper towels, then season it with 5 g salt and 1 g black pepper so it sears instead of steaming.

2. 2

   Par-cook and dry the potatoes for better browning. Add potato cubes to a pot, cover with cold water, and bring to a boil. Boil 6 minutes, then drain well and let steam-dry 5 minutes. This step reduces skillet time and helps the potatoes turn golden without absorbing excess oil.

3. 3

   Brown the potatoes: heat 35 ml oil in a large heavy skillet over medium-high heat (about 200°C surface heat). Add potatoes in a single layer and cook 12–15 minutes, turning every 3–4 minutes, until deeply golden and crisp at the edges. Transfer to a plate and sprinkle with 2 g salt.

4. 4

   Sear the beef in the same skillet: add 15 ml oil and increase heat to high. When shimmering, add beef in one layer (work in two batches if needed). Sear 90 seconds per side, 3–4 minutes total, until browned but still tender. Remove beef to a bowl; keep any juices.

5. 5

   Build the aromatic base: reduce heat to medium and add the remaining 10 ml oil. Add sliced onion and cook 6–8 minutes, stirring, until soft and lightly golden. Stir in turmeric, cumin, coriander, and cinnamon for 30 seconds to toast the spices without burning.

6. 6

   Cook peppers and form a light sauce: add red and green bell peppers and sauté 4–5 minutes until slightly softened but still vibrant. Add tomato paste and cook 1 minute to remove raw taste. Pour in 80 ml water, scraping browned bits from the pan, then stir in the bloomed saffron.

7. 7

   Finish gently to keep the fillet tender: return the beef and any juices to the skillet. Simmer on low 3–5 minutes, just until the beef is warmed through (aim for medium-rare to medium). Taste and adjust with the remaining 1 g pepper and up to 1 g salt if needed.

8. 8

   Combine and serve: fold the browned potatoes back into the skillet and warm 2 minutes so they absorb a little sauce while staying crisp. Turn off heat, drizzle in lemon juice, and scatter parsley over the top. Serve immediately while the beef is juicy and the potatoes are golden.