Harissa beef eye fillet

Method

arissa beef eye fillet method First make the couscous. Using a small pan or heat proof bowl add 1 tablespoon of the olive oil and the couscous. Pour in 1 cup of boiling water, stir with a fork and cover with a tightly fitting lid to steam. In a bowl stir together the harissa, crushed garlic, olive oil and about half a teaspoon of salt. Add the steaks and roll in a the paste until throughly coated. Heat a frying pan with the last spoon of oil. Add the steak when the pan is very hot and cook for about 3 minutes on 1 side and 2 minutes on the other (for medium rare) or to your liking. Remove the steak from the heat and rest, covered with foil in a warm place until your ready to serve. Add the spices, onion slices and coriander leaves and a little salt and pepper to the couscous stir to mix thoroughly. Blanche or steam the beans and brocollini until just cooked and then drain. Plate up the couscous topped with the vegies and the steak cut in half. Garnish with a extra coriander leaves. Harissa is a Middle Eastern style chilli paste available in your local Ritchies store. If you prefer, substitute samba) oelek. 

Did you know: Harissa is a Maghrebian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria[!] but recently also making inroads into Morocco. Source: Wiki