2 Şubat 2015 Pazartesi

Spring Revival Couscous Salad with Filet Mignon


  • 4 (8-ounce) Certified Angus Beef ® filet mignon steaks
  • 1 cup quick-cooking couscous
  • 1 1/2 cups beef broth
  • 8 ounces fresh asparagus, cut in 2-inch pieces
  • 1/2 cup frozen English (petite) peas
  • 1/4 cup finely chopped spring onion or leek, white portion only, cleaned well
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon fresh ground pepper
  • Zest of one lemon
  • 2 tablespoons minced fresh flat leaf Italian parsley
  • Additional salt & pepper to taste


  • Place couscous in large mixing bowl. Bring beef broth to a boil in a medium saucepan. Add asparagus, peas, leeks, garlic, oil, salt and pepper; return to a boil then turn off heat. Pour broth mixture over couscous, stir to combine, cover bowl tightly with plastic wrap; set aside.
  • Preheat grill. Season steaks with salt and pepper and grill to desired doneness. Allow steaks to rest 5 minutes.
  • Using a fork, fluff couscous lightly to separate grains. Stir in lemon zest and parsley. Serve with steaks.