Tenderloin Tips in Pita Pockets with Yogurt-Tahini Dressing

• For the Yogurt-Tahini Dressing:
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped parsley
  • ¼ teaspoon salt
• For the Dry Rub:
  • 2 teaspoons coriander seeds, toasted (see below)
  • 2 teaspoons cumin seeds, toasted (see below)
  • 1 (2-inch) length of cinnamon stick, broken into pieces, toasted (see below)
  • 1 tablespoon mild red chile powder
  • 2 tablespoons hot paprika
  • 1 tablespoon black peppercorns, crushed
  • 1 teaspoon salt
• For the Tenderloin Tips:
  • 1 pound Tenderloin tips, Omaha Steaks
  • 1 tablespoon olive oil
• For serving:
  • 4 pita breads
  • 5 or 6 large romaine lettuce leaves, julienned
  • 2 tomatoes, diced
  • ¼ onion, diced

1. To prepare the dressing:
   1. Place the yogurt, tahini, lemon juice, parsley, and salt in a small mixing bowl and combine thoroughly.
   2. Keep refrigerated.
2. To prepare the dry rub:
   1. Grind the coriander and cumin seeds with the cinnamon stick in a coffee grinder or mortar and pestle.
   2. Transfer to a mixing bowl and combine with the chile powder, paprika, peppercorns, and salt.
3. To prepare the tenderloin tips:
   1. Toss with the dry rub mixture to cover all sides.
   2. Heat the olive oil in a large skillet and sauté the meat over medium-high heat, turning the meat so that all sides get browned and cooked to the desired doneness, about 2 or 3 minutes for medium-rare and 3 to 4 minutes for medium.
   3. You may need to sauté the meat in batches so as not to overcrowd the pan.
4. To serve:
   1. Cut off the end of each pita bread and open to form a pocket.
   2. In a mixing bowl, combine the lettuce, tomatoes, and onion with enough dressing to lightly coat the salad.
   3. Place a small amount of the salad in the bottom of each pita and fill with the sautéed tenderloin tips.
   4. Drizzle some of the Yogurt-Tahini Dressing over the meat, and top with another spoonful of salad.