Thought for Food

INGREDIENTS:

* 1-1/2 lbs. beef fillet
* 1 Tablespoon olive oil
* freshly ground black pepper
* 1 5-oz pkg. baby spinach

FOR THE COUSOUS SALAD

* 2 Tablespoons olive oil
* 4 onions, very thinly sliced
* 2 cups couscous
* 2-1/2 cups hot beef stock
* 2 Tablespoons Dijon mustard
* 2 Tablespoons olive oil
* 1 Tablespoon lemon juice
* sea salt and freshly ground black pepper

INSTRUCTION:
Preheat the grill
1. Heat a frying pan over medium heat and add the oil and onions. Cook for 10 minutes or until the onions are golden and very soft.
2. Coat the beef with the olive oil and season with the pepper. Cook on the grill to the desired doneness. Remove and keep warm. (May also be prepared on the stove: cook in a skillet over med-high heat.)
3. Put the couscous in a bowl and pour the hot broth over them. Cover and allow to stand for 5 minutes or until all the stock has been absorbed.
4. Whisk together the mustard, 2 tablespoons of olive oil, lemon juice, pepper and salt.
5. Add the onions to the couscous. Pour over the vinaigrette and toss to coat.

To serve:
Divide the spinach leaves among 4 plates. Top with the couscous. Slice the steak and lay the slices on top of the couscous to serve. Pass around some extra Dijon mustard.

Technorati Tags: Cooking, Recipes, Salads, Beef, Couscous