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🍽️ Juicy Beef Fillet on Aromatic Nut Couscous

718 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 8 tbsp rapeseed oil
• 100 g couscous
• 1 tbsp dry white wine
• 400 ml beef broth
• 2 tsp coriander seeds
• 1 tsp coarse sea salt
• 1 pinch smoked paprika powder
• 1 pinch anise
• 1 sprig rosemary
• untreated lemons (, zest and juice)
• 1 clove
• 30 g peeled hazelnuts
• 4 beef fillet steaks (150 g each)
• salt
• pepper
• 20 g butter (, clarified)
• 20 ml Burgundy
• 200 ml veal jus
• 40 g butter
• 1 tsp cornstarch

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Heat two tablespoons of rapeseed oil in a pan and sauté the shallots briefly.
3. 3. Add the couscous to the pan and toast it briefly.
4. 4. Deglaze with white wine and add some broth.
5. 5. Toast the coriander fat-free in a separate pan.
6. 6. Crush one teaspoon of coriander, sea salt, paprika, anise, a clove, chopped rosemary, and lemon zest into a powder using a mortar.
7. 7. Add the spice mixture to the couscous.
8. 8. Gradually add broth to the couscous until it is cooked but still firm to the bite.
9. 9. Chop the hazelnuts and toast them in the pan.
10. 10. Add the nuts and one tablespoon of rapeseed oil to the couscous.
11. 11. Finally season the couscous with lemon juice.
12. 12. Crush the remaining coriander in the mortar.
13. 13. Season the fillet steaks with salt, pepper, and the ground coriander.
14. 14. Heat two tablespoons of rapeseed oil in a frying pan.
15. 15. Sear the steaks for about 30 seconds on each side.
16. 16. Place the steaks in an oven preheated to 180 degrees Celsius.
17. 17. Cook the steaks in the oven for about 12 minutes until a core temperature of 56 degrees Celsius is reached.
18. 18. Fry the steaks briefly in clarified butter and one tablespoon of rapeseed oil until crispy just before serving.
19. 19. Peel the remaining shallot and cut it into fine cubes.
20. 20. Sauté the shallot cubes in two tablespoons of rapeseed oil.
21. 21. Deglaze the shallots with Pinot Noir.
22. 22. Fill the sauce with veal jus.
23. 23. Let the sauce reduce slightly.
24. 24. Season the sauce with salt and pepper.
25. 25. Heat butter in a pot until it turns slightly brown (nut butter).
26. 26. Add the brown butter to the sauce.
27. 27. Mix starch with a little water until smooth.
28. 28. Bring the sauce to a boil and stir in the starch.
29. 29. Bring the sauce to a boil again.
30. 30. Strain the sauce through a fine sieve.
31. 31. Plate the steaks on top of the couscous.
32. 32. Drizzle the dish with the sauce.
33. 33. Garnish the fillet with fresh rosemary sprigs.

Nutrition per serving

• kcal: 718
• Protein: 50 g · Fett/Fat: 47 g · Carbs: 24 g