Beef tenderloin with artichokes and apple cake

1. Preheat the oven to 400F.

2. Bring 2 cups of water to a boil in a small saucepan. Add the peppercorns, lemon zest, mustard seeds, cardamom and coriander and boil for 1 minute. Strain and set aside.

3. Season the tenderloin with the salt. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the tenderloin and sear until brown on all sides, about for 2 minutes on each side. When halfway cooked, add the chilies to the pan and cook along with the tenderloin. Set aside to cool, then butterfly the tenderloin by making a cut about 3/4 of the way through the meat. Lay flat on a smooth surface, and rub the inside with the miso.

4. In a blender, combine the chilies with the garlic, sesame oil and remaining 2 tablespoons of olive oil and puree to a chunky consistency. Brush the mixture inside the tenderloin, fold to close and tie with butcher's twine. Transfer to a roasting pan and cook until an instant-read thermometer inserted in the deepest part of the tenderloin reads 120F, about 15 minutes. Let rest for 15 minutes.

5. While the tenderloin is resting, bring the lemon juice, parsley and vinegar to a boil in a small saucepan. Add the reserved spice rub and Tahini, stir to combine. Drizzle over the tenderloin before serving. Serve with grilled artichoke salad (see below).

1. Prepare a grill over high heat.

2. Bring 1 quart of water and lemon juice to a boil. Add the artichokes and fennel and simmer for 5 minutes. Strain and pat dry. Brush each artichoke and fennel with the olive oil and arrange on the grill. Grill until tender and cooked through, about 4-5 minutes on each side. Transfer to a large bowl and toss with the basil, olives, preserved lemons, Parmesan cheese, watercress, tomatoes and remaining olive oil. Season with salt and pepper.

1. Preheat the oven to 350F.

2. Toss together the sugars.

3. Peel and core the apple, then slice each apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat.

3. Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar together until light and fluffy, about 2 minutes. Add the egg and mix until combined. On low speed, add the flour and baking powder. Slowly add the half-and-half.

4. Butter a 9-inch spring form pan and coat with the breadcrumbs. Pour the batter into the pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan, and place the 2 remaining wedges in the center. Bake until the center is golden brown, about 35-40 minutes. Let cool completely. Run a small offset spatula around the edge to release from pan and remove spring form.