Ras el Hanout Crusted Filet Mignon with Saffron-Orange Glaze and Pistachio-Mint Couscous

Ras el Hanout Crusted Filet Mignon with Saffron-Orange Glaze and Pistachio-Mint Couscous ingredients

• 4 6-oz filet mignon steaks
• 2 tbsp Ras el Hanout spice blend
• 0.75 tsp kosher salt
• 2 tbsp olive oil
• 0.5 cup orange juice
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 0.25 tsp saffron threads
• 0.5 tsp orange zest
• 1.5 cups couscous
• 1.5 cups chicken or vegetable broth
• 0.5 cup shelled pistachios
• 0.25 cup fresh mint leaves
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 0.25 tsp salt

How to make Ras el Hanout Crusted Filet Mignon with Saffron-Orange Glaze and Pistachio-Mint Couscous

1. Prepare the Pistachio-Mint Couscous: Bring 1.5 cups chicken or vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat, stir in 1.5 cups couscous, cover tightly, and let stand for 5 minutes until all liquid is absorbed. Fluff with a fork.
2. To the fluffed couscous, add 1/2 cup chopped shelled pistachios, 1/4 cup chopped fresh mint leaves, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Stir gently to combine. Keep warm, covered.
3. Prepare the Saffron-Orange Glaze: In a small saucepan, combine 1/2 cup fresh orange juice, 2 tablespoons honey, 1 tablespoon white wine vinegar, 1/4 teaspoon crumbled saffron threads, and 1/2 teaspoon orange zest. Bring to a gentle simmer over medium heat.
4. Reduce the heat to low and continue to simmer for 8-10 minutes, stirring occasionally, until the glaze has thickened to a syrupy consistency. Remove from heat and set aside.
5. Season the filet mignon: Pat the filet mignon steaks dry with paper towels. In a shallow dish, combine 2 tablespoons Ras el Hanout spice blend and 3/4 teaspoon kosher salt. Dredge each steak in the spice mixture, pressing firmly to coat all sides evenly.
6. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the crusted filets in the hot skillet.
7. Sear the filets for 3-4 minutes per side until a deep, flavorful crust forms and the internal temperature reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium). For a more even cook, consider finishing in a preheated 400°F oven for 5-8 minutes after searing.
8. Remove the filets from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This resting period is crucial for juicy steaks.
9. To serve, spoon a generous portion of the Pistachio-Mint Couscous onto each plate. Top with a rested Ras el Hanout crusted filet mignon. Drizzle the warm Saffron-Orange Glaze over the steak and around the plate. Serve immediately.

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