Grilled Filet Mignon with Harissa-Yogurt Sauce and Lemon-Herb Couscous

Grilled Filet Mignon with Harissa-Yogurt Sauce and Lemon-Herb Couscous ingredients

• 4 x 6-7 oz filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper, freshly ground
• 0.75 cup full-fat Greek yogurt
• 1.5 tbsp harissa paste
• 1 tbsp lemon juice, fresh
• 1 clove garlic, minced
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh cilantro, chopped
• 0.25 tsp salt
• 1.5 cups chicken or vegetable broth
• 1 cup couscous (fine-grain)
• 2 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp lemon juice, fresh
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 0.25 cup red onion, finely diced
• 0.5 cup cucumber, finely diced
• 0.5 cup cherry tomatoes, halved
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Grilled Filet Mignon with Harissa-Yogurt Sauce and Lemon-Herb Couscous

1. Prepare the Lemon-Herb Couscous: In a medium saucepan, bring 1.5 cups chicken or vegetable broth to a boil over high heat. Once boiling, remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes.
2. After 5 minutes, fluff the couscous with a fork. Transfer it to a large bowl and allow it to cool slightly while you prepare the remaining couscous ingredients.
3. Add 2 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup finely diced red onion, 1/2 cup finely diced cucumber, and 1/2 cup halved cherry tomatoes to the couscous. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss gently to combine. Set aside.
4. Prepare the Harissa-Yogurt Sauce: In a small bowl, whisk together 3/4 cup full-fat Greek yogurt, 1.5 tablespoons harissa paste, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon salt until smooth and well combined. Taste and adjust seasoning or harissa if desired. Cover and refrigerate until serving.
5. Prepare the Filet Mignon: Pat the 4 filet mignon steaks dry with paper towels to ensure a good sear. Rub each steak with 1 tablespoon olive oil, then generously season all sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
6. Preheat your grill to medium-high heat (about 450-500°F). Lightly oil the grill grates to prevent sticking. For a charcoal grill, ensure coals are ash-gray; for a gas grill, heat for 10-15 minutes.
7. Place the seasoned filets on the hot grill. For medium-rare (130-135°F), grill for 4-5 minutes per side. For medium (135-140°F), grill for 5-6 minutes per side. Use a meat thermometer to check the internal temperature in the thickest part of the steak.
8. Once cooked to your desired doneness, remove the filets from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
9. Slice the rested filet mignons into thick medallions or serve whole. To serve, place a generous portion of the lemon-herb couscous on each plate, top with a grilled filet, and drizzle generously with the chilled harissa-yogurt sauce.
10. Garnish with extra fresh mint or cilantro if desired, and serve immediately.

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