Pome­gran­ate Glazed Filet Mignon with Harissa Steak Sauce

Focus of SWFL - - Elevating Chile’s National Drink - FO­CUS of SWFL 2013 155







In a medium sauce pan, com­bine Pome­gran­ate Glaze in­gre­di­ents and cook over medium heat, re­duce mix­ture by 30 per­cent. Then strain and cool the mix­ture, set aside.

Toast the car­away seeds, co­rian­der seeds, cumin and gar­lic pow­der in a dry pan un­til fra­grant. Add re­main­ing Harissa Steak Sauce in­gre­di­ents, ex­cept the chives and bring to a sim­mer. Sim­mer for 10 min­utes, rHPRYH IrRP KHDW DQG OHW FRRO. 6WLr FKLYHV LQWR fiQLVKHG VDuFH.

Pre­heat the grill us­ing Kings­ford® char­coal, un­til bri­quets are con­sis­tently ashed over.

Sea­son the steak lib­er­ally with salt and pep­per.

GrLOO WKH VWHDNV RYHr D PHGLuP KLJK firH uQWLO OLJKWOy FKDr­rHG RQ RQH VLGH, DSSrRxLPDWHOy 4 PLQuWHV. )OLS WKH steak and baste with the Pome­gran­ate Glaze, af­ter an ad­di­tional 2 min­utes of cook­ing baste the steak again.

Re­move the steak from the grill and al­low to rest for 6 min­utes.

Baste the steak again af­ter rest­ing and serve with a side of the Harissa Steak Sauce.

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