Roast Filet of Beef with Spicy Rub

Dry Rub:
3 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 tablespoons freshly ground black pepper
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt (optional)
1 3-pound fillet mignon, all fat removed

Combine all ingredients of dry rub. Coat the fillet with the rub and place in aluminum foil. Seal tightly and refrigerate for up to a day. Return to room temperature for 1 hour before cooking.

Preheat the oven to 350° F. Heat a heavy cast iron pan and brown the beef on all sides. This should take about 5 to 6 minutes total. Place the beef in a roasting pan and roast in oven until a meat thermometer placed in the center of the fillet registers 120° F., about 10 to 15 minutes. Allow the beef to rest for 15 minutes covered by aluminum foil before carving.

Per 3-ounce serving: 187 calories (43% calories from fat), 24 g protein, 9 g total fat (3.2 g saturated fat), 2 g carbohydrates, 1 g dietary fiber, 71 mg cholesterol, 55 mg sodium, 550 mg potassium

Diabetic exchanges: 3 lean protein