Roma Tomatoes (4)
into small cross-sections. Grip the
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.
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 (3 Tbsp)
and the juice of one
; drizzle on the salad with some basil leaves.
Peel and dice
into small pieces. Preheat frying pan over medium-high. Combine
Olive Oil (1 Tbsp)
and the squeeze of a
and drizzle on the steak. Rub the
Beef Tenderloin Steaks (2)
Rosemary Sea Salt (1/2 tsp)
and freshly ground pepper.
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.
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 (1 1/4 cups)
, parsley, and
Paprika (1/2 tsp)
. Cover while the water is absorbed, about 5 minutes.
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.
Parmesan Cheese (2 Tbsp)
and season to taste with salt and pepper. Buon appetito!