Pomegranate Glazed Filet Mignon with Harissa Steak Sauce
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.
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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.