Filet Mignon and Herb Couscous

Name: Filet Mignon and Herb Couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks; Salt and pepper, to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup couscous; 1 ¼ cups water; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh mint, chopped; Zest of 1 lemon; Salt, to taste

Highlighted under: Fit & Flavorful Recipes

I absolutely love cooking filet mignon, and pairing it with herb couscous elevates the dish to a whole new level. The tender, juicy steak complemented by the fragrant couscous creates a delightful culinary experience. This combination is not only rich in flavor but also visually stunning, making it perfect for special occasions or an impressive dinner at home. I enjoy experimenting with different herbs to find the perfect balance, and this recipe captures that essence beautifully in just a short time.

Created by

Mario

Last updated on 2026-01-22T12:06:28.971Z

During one of my recent cooking nights, I decided to elevate my regular steak dinner by adding a vibrant herb couscous on the side. The aromatic herbs blend beautifully into the light texture of the couscous, offering a refreshing contrast to the rich filet mignon. I found that the trick to a perfectly cooked filet is allowing it to rest after searing, ensuring every bite is incredibly juicy.

Additionally, I experimented with a range of herbs for the couscous, finding that a combination of parsley, mint, and lemon zest brings the dish to life. By preparing the couscous while the steak is cooking, I can easily synchronize everything for a seamless dining experience.

Why You'll Love This Recipe
Tender, juicy filet mignon with a perfect sear
Fragrant, herb-infused couscous that brightens your plate
Quick cook time makes it ideal for any occasion
A stunning presentation that impresses guests

Understanding Filet Mignon

Filet mignon is prized for its tenderness, which comes from being cut from the smaller end of the tenderloin. This muscle is not heavily used, resulting in a soft texture that's hard to beat. When cooking filet mignon, it’s crucial to let the steak reach room temperature for about 30 minutes before cooking. This helps achieve an even cook throughout the steak, ensuring the interior remains juicy while achieving a perfect sear on the outside.

To achieve the ideal sear, make sure your skillet is sufficiently hot before adding the steak. A hot pan allows for that beautiful Maillard reaction, creating a rich, golden crust that enhances the flavor. I typically look for a temperature of around 400°F (200°C). If your steak begins to stick or the pan starts smoking excessively, lower the heat slightly to maintain control without compromising that gorgeous crust.

Elevating Herb Couscous

Couscous is incredibly versatile and cooks quickly, making it a great side dish. One key to ensuring fluffy couscous is to let it sit covered after adding it to boiling water. This steaming process allows the grains to absorb all the liquid evenly. Overcooking or stirring too much can lead to a gummy texture, so I recommend keeping it covered and untouched during the resting period.

The addition of fresh herbs not only brightens the dish but also adds layers of flavor. Fresh parsley and mint bring a refreshing note that cuts through the richness of the filet mignon. If you're curious about variations, consider swapping the mint for basil or adding a pinch of chili flakes for a little heat. Incorporating seasonal herbs can enhance the dish further, giving you the flexibility to customize based on what's available.

Ingredients

Gather these fresh ingredients for a delicious meal:

For the Filet Mignon:

2 filet mignon steaks
Salt and pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced

For the Herb Couscous:

1 cup couscous
1 ¼ cups water
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
Zest of 1 lemon
Salt, to taste

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps for a perfectly executed dish:

Prepare the Couscous

In a saucepan, bring water to a boil. Stir in couscous and a pinch of salt, then remove from heat. Cover and let it sit for 5 minutes. Afterward, fluff with a fork and mix in parsley, mint, and lemon zest.

Cook the Filet Mignon

Season the steaks with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the fillets, cooking for about 4-5 minutes on each side for medium-rare, adding minced garlic during the last minute of cooking.

Prepare to Serve

Let the filet mignon rest for a few minutes before slicing. Serve alongside the herb couscous for a delightful presentation.

Enjoy your delicious meal!

Pro Tips

For added flavor, consider marinating the filet mignon overnight with herbs and a touch of balsamic vinegar.

Serving Suggestions

When plating your filet mignon and herb couscous, presentation is key. I recommend cutting the steak against the grain into thick slices for a more elegant look. A sprinkling of extra chopped herbs on top of both the steak and couscous not only adds vibrancy but can also elevate the flavor. You might even consider serving it with a lemon wedge to squeeze over the dish just before eating, adding a zesty burst that complements the meat beautifully.

For a complete meal, consider pairing this dish with seasonal vegetables. Roasted asparagus or sautéed green beans provide a pop of color and a nice crunch that contrast the tenderness of the filet. If you're feeling extra indulgent, a red wine reduction sauce to drizzle over the steak can enhance its richness and create a restaurant-quality experience at home.

Make-Ahead Tips

While grilling filet mignon is best done fresh, you can prepare the herb couscous a day in advance. Simply store it in an airtight container in the fridge. When you're ready to serve, gently reheat it in a saucepan with a splash of water, fluffing with a fork to restore its texture. If you're prepping the entire meal ahead of time, consider letting the cooked steak rest covered at room temperature for a short while before reheating it gently in an oven preheated to 250°F (120°C) until warmed through, ensuring it doesn’t lose its juiciness.

If you anticipate leftovers, keep the steak and couscous separate during storage for the best longevity. Reheated filet mignon can dry out, so consider slicing it and gently re-warming it in a small pan over medium-low heat with a touch of broth or wine to retain moisture. This technique not only maintains the steak's tenderness but also integrates the flavors of the broth into the dish.

Questions About Recipes

→ Can I substitute quinoa for couscous?

Absolutely! Quinoa is a great gluten-free alternative that works well with the same herbs.

→ How do I know when the filet mignon is done?

Use a meat thermometer; medium-rare is typically around 130°F (54°C).

→ What can I serve with this dish?

You can add roasted vegetables or a simple salad for a complete meal.

→ Can I make the couscous ahead of time?

Yes, couscous can be made in advance. Just reheat it lightly before serving.