Ingredients

• 4 Tbsp olive oil, divided
• 24 oz beef tenderloin, cut into 1-inch cubes
• 1⁄4 tsp salt
• 1⁄4 tsp black pepper
• 6 large shallots, sliced
• 1 lb baby carrots
• 4 tsp ground cumin
• 2 tsp pumpkin pie spice
• 1⁄4 tsp cayenne
• 2 Tbsp flour
• 5 cups low-sodium beef broth
• 1⁄3 cup chopped mint

Directions

1. Heat 2 Tbsp oil in a large nonstick skillet over high. Sprinkle beef with salt and pepper, add to skillet, and sauté until cooked to desired doneness, about 2 minutes for medium-rare.

2. Transfer beef to a bowl. Add remaining oil to skillet. Add shallots and carrots and sauté until starting to soften, about 3 minutes. Add all spices; stir for 30 seconds.

3. Add flour; stir for 30 seconds. Stir in broth and bring to a boil. Reduce heat to medium; simmer until carrots are just tender.

4. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Sprinkle with mint.

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