Beef Fillet with Spiced Nut Couscous

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 of nutmeg
• 30 g peeled hazelnuts
• 4 beef fillet steaks (150 g each)
• Salt
• Pepper
• 20 g butter (clarified)
• 20 ml Burgundy wine
• 200 ml veal jus
• 40 g Butter
• 1 tsp Cornstarch

Instructions

1. 1.

   Couscous: peel one shallot, finely dice it and sauté in 2 tbsp rapeseed oil. Add couscous and sauté. Deglaze with white wine and add a splash of broth. Toast coriander without fat in a pan. In a mortar combine 1 tsp coriander, sea salt, paprika, anise, torn and chopped rosemary, lemon zest, and 1 clove of nutmeg to make a spice mix; add it to the couscous. Replenish with broth repeatedly until the couscous is still slightly firm but cooked. Chop hazelnuts, toast them, and add them with 1 tbsp rapeseed oil. Finish with lemon juice.

2. 2.

   Steak: crush remaining coriander in the mortar. Season steaks with salt, pepper, and coriander. Heat 2 tbsp rapeseed oil in a pan; sear steaks for 30 seconds on each side, then bake at 180 °C for about 12 minutes until an internal temperature of 56 °C is reached. Just before serving, crisp them again with clarified butter and 1 tbsp rapeseed oil and adjust seasoning.

3. 3.

   Shallot sauce: peel the remaining shallot, finely dice it, sauté in 2 tbsp rapeseed oil, deglaze with late Burgundy wine, then add veal jus. Reduce slightly, season with salt and pepper. Warm butter in a pot until lightly browned (nutty butter) and add to the sauce. Whisk cornstarch into a little water; stir into the sauce, bring to a boil, re‑boil, then strain through a fine sieve.

4. 4.

   Serve steaks on couscous, drizzle with sauce, and garnish with rosemary.