Chef Maziar Farivar's Grilled Filet Mignon with Couscous, Grilled Asparagus and Zinfandel-Peppercorn Sauce

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    Peacock Cafe

    Grilling ideas from Peacock Cafe Chef Maziar Farivar.

    Recipe serves two


    • 2 5-6 oz. cuts of filet mignon
    • 2 cups of couscous
    • 1 bunch of thin asparagus
    • 1 cup good olive oil, to be used throughout
    • 1 shallot, finely diced
    • 1 table spoon cracked peppercorn
    • 2 cups red wine
    • 2 table spoon butter (optional)

    Peacock Café Celebrates National Filet Mignon Day

    [DC] Peacock Café Celebrates National Filet Mignon Day
    A meal of filet mignon, asparagus, couscous and fruit all prepared on the grill by Chef Maziar Farivar. Get the recipes here.

    Preparing the Couscous:

    • Bring 2 cups of salted water to boil. Pour couscous in the pot while stirring. Cover the pot and set aside for 7-8 minutes. Once the water has absorbed, fluff the couscous with a fork and drizzle 2 tsp of olive oil on top. 

    Preparing the Fillet:

    • Brush the filet with olive oil and sprinkle with salt. For medium rare meat, grill the file ts for 3-4 minutes on each side. 

    Preparing the Asparagus:

    • Brush the asparagus lightly with olive oil and grill for about 4-5 minutes until tender.  

    Preparing the sauce:

    • Gently saute the diced shallots in 1 tablespoon of olive oil for about 2 minutes. Sprinkle cracked peppercorn and pinch of salt on top. Pour the red wine and allow it to reduce to 1/2 or 1/3 of it's original volume.

    Optional: Finish with butter.