Both of these recipes are from Vij's: Elegant and Inspired Indian Cuisine, our favourite Indian cookbook from one of the best Indian restaurants anywhere (which happens to be in Vancouver). We've made the beef tenderloin part before, but on that occasion the black cumin curry was disastrous because the very first ingredient - the black cumin seeds - were rancid. But we didn't know that until we tasted the resultant curry sauce and found it inedibly bitter. So this time we stuck with green cumin seeds and roasted them first. But I digress!Recipes and more photos after the jump!
