Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Ingredients
For Chateaubriand
- 16 oz filet mignon
- 2 tsp fennel seed, toasted, chopped
- 2 tsp fresh rosemary, chopped
- 1 tbsp olive oil
- 2 tbsp butter
- salt & pepper for seasoning
For Florentine Couscous Risotto
- 2½ cups water
- 2 cups Israeli couscous
- 1 cup spinach
- 1 tbsp butter
- 1 cup cream cheese
- ¼ - ½ cup heavy cream
- salt & pepper
Plating & Garnish Options
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- sauce of choice for plating (hollandaise or béarnaise)
How-to
- Preheat oven to 300º
- Bring water to a boil, season with salt and pepper. Add couscous, and stir. Bring back to a boil, then reduce heat and simmer 5 minutes
- While couscous is simmering, pat the meat dry. Season with salt and pepper, and rub with fennel and rosemary
- Heat a sauté pan over medium-high heat. Add olive oil. Sear all sides until well caramelized, about 1 minute per side
- Add butter to pan, and turn filet in melted butter. Roast in pre-heated oven for 8-12 minutes, or to 125º for medium-rare doneness, or 130º for medium doneness
- Remove chateaubriand to a cutting board, and rest 8 minutes before slicing
- While the chateaubriand is resting, place couscous back over medium-low heat, and stir in spinach and half of the cream. Fold in cream cheese, and stir until melted. Add remaining cream, and season with salt and pepper
- Heat olive oil over medium-high heat in a sauté pan. Add asparagus, and season. Saute until golden-brown, about 4 minutes. Add 1 tbsp butter before removing from heat for plating
- For serving, slice filet into ½” - ¾” slices. Plate family-style or in individual portions. Mound couscous, and lay chateaubriand slices atop with asparagus on the side