Date Night Idea: Filet Mignon + Cacio e Pepe Couscous

This recipe is extremely easy to make and is sure to impress! It probably takes about 25 to 30 minutes from start to finish. If you wanted to add another side, a salad, carrots or broccoli would go really well! I know a lot of people think cooking a steak can be a little intimidating but I promise it is way easier than you think. I happened to get these filets from Trader Joe’s for $5 each, when the filets I get from anywhere else are usually triple that price. I also didn’t cook these steaks soon enough after purchasing them and had to put them in the freezer. These steaks pretty much had everything going against them in terms of being cheap and frozen, and yet they still turned out delicious! If you go the frozen route just make sure you completely thaw your steaks in the refrigerator or in a cold bowl of water before cooking. My favorite way to cook steak is to sear it in a really hot pan and finish cooking it in the oven. You of course could grill the steak or just cook it in the pan over the stove. You could definitely do this meal with whatever cut of steak you want or even a chicken or salmon, the cooking times will just be a little different! I got the idea for Cacio e Pepe Couscous from The Defined Dish. Alex used Israeli couscous which probably works better, but I used a whole wheat couscous that had smaller grains and it still turned out delicious and tasted just like cacio e pepe! A lot of people, including myself at one point, think that cacio e pepe is a heavy cream based dish when in fact it is not! It is really nothing more than the combination of grated pecorino and fresh ground black pepper. Whenever I make anything cacio e pepe related I definitely use pecorino as that is what gives the distinct flavor, but I am sure parmesan would work too. Next time you are looking for an easy, fun and delicious date night recipe try this out! Don’t forget to pair with your favorite red wine!

Serves 2

Ingredients:

2 6oz Filet Mignon 

~ 1 cup of Couscous 

⅓ cup of Grated Pecorino

Handful of Parsley 

Salt

Fresh Ground Black Pepper

Worcestershire sauce

Olive Oil 

Butter

1. Preheat the oven to 350 degrees. Marinate steak in worcestershire sauce and a generous amount of salt and pepper. 

2. In a medium sized saucepan cook couscous according to directions on the box. Once couscous is finished cooking add in the grated pecorino and about 3 to 4 turns of fresh ground black pepper. I like to cook the couscous first as it can just sit off to the side and stay warm. 

3. In a medium sized cast iron skillet or oven proof skillet heat two tablespoons of olive oil over medium high heat. You want the oil to get extremely hot to help the crust develop on the steak. 

4. Sear the steak on one side for 2 minutes. Flip the steak to the other side, top with a little pat of butter (about ½ tablespoon) and place the skillet in the oven. 

5. I like my steak medium rare so I cook my steaks at 350 degrees for another 6 minutes in the oven and then remove the steaks from the pan and let them rest for 10 minutes. I find this timing is perfect for a 1 to 1 and ½ inch thick steak. Of course if you would like it more cooked through or it is a thinner or thicker cut you will need to adjust the timing accordingly. If you have a food thermometer you can use that to see what the temperature of the steak is. 

6. Plate the couscous topped with chopped parsley and the steaks. Enjoy! 

Rare = 120 - 130°F

Medium Rare = 130 - 135°F

Medium = 135-145°F

Medium Well = 145 - 155°F