Cooking Instructions
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Step 1
Slice the
Roma Tomatoes (4)
into small cross-sections. Grip the
Avocado (1)
and slice it in half around the seed. Expose both halves and remove the seed. Use a knife to cut each half into smaller long slices, peeling off the skin as you go.
Step 2
Arrange the slices, creating a fun pattern with the
Arugula (1 pckg)
on your plate. Shred a few leaves from the
Fresh Basil (1 sprig)
. Whisk together
Olive Oil (45 mL)
and the juice of one
Lemon (1)
; drizzle on the salad with some basil leaves.
Step 3
Peel and dice
Shallots (2)
into small pieces. Preheat frying pan over medium-high. Combine
Olive Oil (15 mL)
and the squeeze of a
Lemon (1)
and drizzle on the steak. Rub the
Beef Tenderloin Steaks (2)
with
Rosemary Sea Salt (3 g)
and freshly ground pepper.
Step 4
Add the steak to the hot frying pan and grill each side for 4 minutes (or longer if you want it more cooked). After 4 minutes, add the shallots.
Step 5
Chop up the
Fresh Parsley (1 sprig)
. While steak is cooking, bring 2.5 cups of water to a boil; pour the hot water into a bowl with the
Couscous (250 g)
, parsley, and
Paprika (1 g)
. Cover while the water is absorbed, about 5 minutes.
Step 6
Take the steaks off the heat and rest for 5 minutes. Slice each steak into 1/2 inch slices against the grain. Arrange the steak on a plate with the arugula and couscous; squeeze over the remaining lemon juice.
Step 7
Sprinkle with
Parmesan Cheese (10 g)
and season to taste with salt and pepper. Buon appetito!
