When making salads I always pick out all the good stuff, leave the lettuce, and oftentimes am still hungry. This time I decided to nix the bowl of lettuce and use one of my favorite filler foods…couscous!
I love this because it’s different and I’ve never seen blue cheese & couscous together.
When Chef Brik sent me his collection of dry rubs, I knew exactly what I wanted to do with them. Since I don’t eat meat often, I like to make sure it’s special when I do.
For this dish, I used some of the best quality meat and cheese I could find at Whole Foods. Here’s how:
Filet Mignon “Wedge” Salad
A modern take on the classic wedge salad.
- Two 6 oz pieces of filet mignon
- 4 strips of bacon (cooked and chopped)
- Cherry tomatoes (halved)
- ½ Cup half & half
- 2 tbs Butter
- Chef Brik’s Honey Worcestershire rub
- Black pepper to taste
- Salt to taste
- 1 tbs Garlic (minced)
- ¼ Cup red onion (chopped)
- Parsley to taste
- 8 ounces blue cheese
- Shredded iceberg lettuce
Note: Reserve some bacon and blue cheese to top the dish!
- Pre-heat oven to 400 degrees with cast iron inside
- While the oven is heating, prepare each filet by brushing olive oil and garlic on all sides, finish by generously coating them with Honey Worcestershire rub.
- Remove cast iron from oven and place on stove at medium-high heat
- Add a splash of olive oil to the pan and sear each filet for 7 minutes on both sides
- Place ½ tbs of butter on each filet, place in oven and bake for 8 minutes or until they are done to your liking
- Once the steak has reached its desired temperature, remove from oven and let sit for 5-10 minutes
- Cut each filet into 1.5 inch strips
- While the steak is in the oven, cook the couscous according to the package directions. When couscous is near done, begin mixing in the blue cheese sauce.
- Adjust the heat (if necessary) to low, pour in the half and half and add 1 tbs butter
- Crumble the blue cheese into the couscous (the smaller you crumble it, the better otherwise it will take longer for it to melt into a sauce)
- Stir the couscous with the cheese, half and half, parsley, and butter using a spoon/spatula to break up the cheese, if necessary. Continuing stirring until the sauce is smooth.
- Mix in chopped bacon and red onion
- Season the couscous and sauce with salt and pepper to taste
Plate it fancy:
Place couscous down first, add lettuce, top with filet strips and finish with remaining bacon and blue cheese. Place tomatoes around the couscous and top with a salt and pepper.
This post was written by me on behalf of Chef Brik’s signature rub collection. Although the products were a gift from Chef Brik, all thoughts and opinions are my own.