Slice the Roma Tomato (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.
Arrange the slices, creating a fun pattern with the Arugula (1 package) on your plate. Shred a few leaves from the Fresh Basil (1 sprig). Whisk together Olive Oil (3 tablespoon) and the juice of one Lemon (1); drizzle on the salad with some basil leaves.
Peel and dice Shallot (2) into small pieces. Preheat frying pan over medium-high. Combine Olive Oil (1 tablespoon) and the squeeze of a Lemon (1) and drizzle on the steak. Rub the Beef Tenderloin Steak (2) with Rosemary Sea Salt (1/2 teaspoon) 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 cup), parsley, and Paprika (1/2 teaspoon). 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.
Sprinkle with Parmesan Cheese (2 tablespoon) and season to taste with salt and pepper. Buon appetito!