For Chateaubriand

• 16 oz filet mignon
• 2 tsp fennel seed, toasted, chopped
• 2 tsp fresh rosemary, chopped
• 1 tbsp olive oil
• 2 tbsp butter
• salt & pepper for seasoning

For Florentine Couscous Risotto

• 2½ cups water
• 2 cups Israeli couscous
• 1 cup spinach
• 1 tbsp butter
• 1 cup cream cheese
• ¼ - ½ cup heavy cream
• salt & pepper

Plating & Garnish Options

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• sauce of choice for plating (hollandaise or béarnaise)

1. Preheat oven to 300º
2. Bring water to a boil, season with salt and pepper. Add couscous, and stir. Bring back to a boil, then reduce heat and simmer 5 minutes
3. While couscous is simmering, pat the meat dry.  Season with salt and pepper, and rub with fennel and rosemary
4. Heat a sauté pan over medium-high heat. Add olive oil. Sear all sides until well caramelized, about 1 minute per side
5. Add butter to pan, and turn filet in melted butter. Roast in pre-heated oven for 8-12 minutes, or to 125º for medium-rare doneness, or 130º for medium doneness
6. Remove chateaubriand to a cutting board, and rest 8 minutes before slicing
7. While the chateaubriand is resting, place couscous back over medium-low heat, and stir in spinach and half of the cream. Fold in cream cheese, and stir until melted. Add remaining cream, and season with salt and pepper
8. Heat olive oil over medium-high heat in a sauté pan. Add asparagus, and season.  Saute until golden-brown, about 4 minutes. Add 1 tbsp butter before removing from heat for plating
9. For serving, slice filet into ½” - ¾” slices. Plate family-style or in individual portions. Mound couscous, and lay chateaubriand slices atop with asparagus on the side