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Fillet's Get Couscousy

Sous Vide Filet Mignon Slices atop Herbed Mediterranean Couscous

1 hour 15 minutes
Serves 4
DinnerMediterranean
Herb's take

This Mediterranean-inspired dinner nods to both high technique and high flavor: you'll sous vide a filet mignon for perfect doneness, then slice and plate it over a vibrant, herb-loaded couscous. Get ready for a lesson in gentle heat, blooming spices, and the magic of finishing olive oil.

Equipment needed
  • Sous vide circulator
  • Vacuum sealer and bags or freezer zipper bag

Ingredients

Yield
4

Instructions

  1. 01
    Set your sous vide circulator to 129 F for medium-rare (or your preferred doneness). While it heats, season the filet mignon all over with 1/2 tsp salt and 1/2 tsp pepper.
  2. 02
    Place filet in a vacuum bag or zipper bag with 1 tbsp olive oil. Seal using a vacuum sealer or the water displacement method.
  3. 03
    Submerge the bag in the preheated water bath and cook for 1 hour.
  4. 04
    When the steak is nearly done, heat 1 tbsp olive oil and the butter in a medium saucepan over medium heat. Add the minced shallot and cook for 1 minute until softened.
  5. 05
    Add garlic, cumin, coriander, smoked paprika, and cinnamon. Cook, stirring, for 45 seconds until fragrant.
  6. 06
    Pour in the broth and add 1 tsp salt. Bring to a boil.
  7. 07
    Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
  8. 08
    Fold in lemon zest, lemon juice, chopped parsley, chopped mint, and cherry tomatoes. Taste and adjust seasoning if needed.
  9. 09
    Once the filet is done, remove from the bag and pat dry with paper towels.
  10. 10
    Heat remaining 1 tbsp olive oil in a small skillet over high heat. Sear the filet for 30-60 seconds per side until browned. Rest for 5 minutes, then slice thinly.
  11. 11
    To serve, divide herb couscous among 4 plates. Fan filet slices over top and drizzle with more olive oil. Finish with a grind of black pepper and a tiny pinch of salt.

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