Beef Steak with Apricot and Pink Peppercorn Sauce, Toasted Herbed Couscous, and Lemon Asparagus

Instructions

1. 1

   Take the beef steak out of the refrigerator 15 minutes before cooking. Season it on both sides with 5 g salt, black pepper, and 1 tablespoon olive oil.

2. 2

   Heat a large heavy skillet over medium-high heat for 2 minutes. Once hot, add the steak and sear for 3 to 4 minutes per side, depending on thickness, until well browned. If you prefer to check internal temperature, cook to 130-135 °F / 54-57 °C for medium-rare or 140-145 °F / 60-63 °C for medium. Transfer the steak to a plate and let it rest.

3. 3

   Reduce the heat to medium. In the same skillet add the shallot, garlic, and 1/2 tablespoon olive oil. Cook for 2 minutes, stirring, until the shallot softens.

4. 4

   Add the apricot jam, white wine vinegar, beef stock, and pink peppercorns. Cook for 3 to 4 minutes until the sauce reduces slightly and looks glossy.

5. 5

   Turn off the heat and stir 1 tablespoon butter into the sauce until melted. Taste and adjust with 1 g salt if needed.

6. 6

   While the meat rests, place a medium saucepan over medium heat. Add 1/2 tablespoon olive oil and the dry couscous. Toast for 2 minutes, stirring, until nutty-smelling.

7. 7

   Add the water and 2 g salt to the couscous. When it comes to a boil, cover, turn off the heat, and let it stand for 5 minutes. Fluff with a fork, then fold in the parsley, mint, lemon zest, and 1 tablespoon butter.

8. 8

   Heat another large skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the asparagus. Sauté for 4 to 5 minutes until tender-crisp. Add the lemon juice and the final 1 g salt, toss, and remove from the heat.

9. 9

   Slice the beef steak into thick pieces, returning any accumulated juices to the skillet to mix into the apricot sauce.

10. 10

    Serve a bed of toasted herbed couscous, arrange the sliced steak on top or alongside, spoon over the apricot and pink peppercorn sauce, and finish with the lemon asparagus.