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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Filet Mignon with Couscous Salad
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Filet Mignon with Couscous Salad

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Filet Mignon with Couscous Salad

filet mignon with salad
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Enjoy a sophisticated meal with Filet Mignon with Couscous Salad. This dish features perfectly grilled Certified Angus Beef ® filet mignon steaks paired with a vibrant couscous salad, accented with fresh asparagus, peas, and lemon zest. Perfect for a special dinner, this recipe combines simplicity and elegance.

Ingredients

Scale

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 into 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

Instructions

1. Prepare Couscous Salad: Place the couscous in a large mixing bowl. In a medium saucepan, bring the beef broth to a boil. Add the asparagus, peas, leeks, garlic, olive oil, salt, and pepper. Return to a boil, then turn off the heat. Pour the broth mixture over the couscous, stir to combine, cover the bowl tightly with plastic wrap, and set aside.

2. Grill Filet Mignon: Preheat the grill. Season the filet mignon steaks with salt and pepper. Grill to desired doneness. Allow the steaks to rest for 5 minutes.

3. Finish Couscous Salad: Using a fork, fluff the couscous lightly to separate the grains. Stir in the lemon zest and parsley.

4. Serve the grilled steaks with the couscous salad.

Notes

Resting Time: Allow the filet mignon to rest for 5 minutes after grilling to retain juices and enhance flavor.

Couscous Fluffing: Fluff the couscous with a fork to ensure a light and fluffy texture.

Pairing Suggestion: Serve with a light red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the flavors.

Nutrition

  • Serving Size: 1 steak and 1/4 couscous
  • Calories: 600-650 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.