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

Friday, Aug 13, 2010  |  Updated 9:33 PM EDT
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Peacock Café Celebrates National Filet Mignon Day, Part 2

Peacock Cafe

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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.

Peacock Café Celebrates National Filet Mignon Day, Part 2

A meal of filet mignon, asparagus, couscous and fruit all prepared on the grill by Chef Maziar Farivar. Get the recipes here.
More Photos and Videos

Grilling ideas from Peacock Cafe Chef Maziar Farivar.

Recipe serves two

Ingredients: 

  • 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)

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.

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