Instructions

01
Pat the filet mignon cubes dry and season with 3/4 teaspoon kosher salt and all the black pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 2 minutes per batch. Transfer to a plate.
Herb says
A hard sear means better fond, the brown bits that make your sauce legendary.
02
Reduce heat to medium. Add remaining 1 tablespoon olive oil and the chopped onion. Cook, stirring, until golden and softened, about 6 minutes.
03
Add garlic and ginger; stir until fragrant, about 1 minute.
04
Sprinkle in cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne. Toast the spices, stirring constantly, for 1 minute.
Herb says
Toasting the spices wakes up fat-soluble flavors that would otherwise snooze through dinner.
05
Pour in the diced tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot.
06
Return beef to the pot. Add prunes and honey. Stir well. Bring to a gentle simmer, cover, and cook on low for 35 minutes.
07
Remove lid. Stir in lemon zest and juice. Simmer uncovered for another 10 minutes to let the sauce thicken.
Herb says
Acid goes in at the end to keep the flavors bright and the beef tender, not tough.
08
Stir in half the toasted almonds, half the cilantro, and all the mint. Taste and adjust seasoning with up to 1/2 teaspoon more salt as desired.
09
While the tagine simmers, bring 1 1/2 cups water, 1/2 teaspoon salt, and 2 tablespoons butter to a boil. Stir in couscous, cover, and remove from heat. Let stand 6 minutes, then fluff with a fork.
Herb says
No peeking, steam is the magic that makes couscous light, not gluey.
10
Serve couscous mounded on plates. Spoon the tagine over, sprinkle with remaining almonds and cilantro, and enjoy.

HERB

Moroccan Majesty in Miniature

Ingredients

Instructions