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

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)

Peacock Café Celebrates National Filet Mignon Day

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:

Peacock Café Celebrates National Filet Mignon Day, Part 2

• 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.