Italian Steak Tagliata & Couscous with Tomato Salad

Slice the Roma Tomatoes (4) into small cross-sections. Grip the Avocado (1) and slice it in half around the seed. Expose both halves and remove the seed. Use a knife to cut each half into smaller long slices, peeling off the skin as you go.

Arrange the slices, creating a fun pattern with the Arugula (1 pckg) on your plate. Shred a few leaves from the Fresh Basil (1 sprig). Whisk together Olive Oil (3 Tbsp) and the juice of one Lemon (1); drizzle on the salad with some basil leaves.

Peel and dice Shallots (2) into small pieces. Preheat frying pan over medium-high. Combine Olive Oil (1 Tbsp) and the squeeze of a Lemon (1) and drizzle on the steak. Rub the Beef Tenderloin Steaks (2) with Rosemary Sea Salt (1/2 tsp) and freshly ground pepper.

Add the steak to the hot frying pan and grill each side for 4 minutes (or longer if you want it more cooked). After 4 minutes, add the shallots.

Chop up the Fresh Parsley (1 sprig). While steak is cooking, bring 2.5 cups of water to a boil; pour the hot water into a bowl with the Couscous (1 1/4 cups), parsley, and Paprika (1/2 tsp). Cover while the water is absorbed, about 5 minutes.

Take the steaks off the heat and rest for 5 minutes. Slice each steak into 1/2 inch slices against the grain. Arrange the steak on a plate with the arugula and couscous; squeeze over the remaining lemon juice.

Sprinkle with Parmesan Cheese (2 Tbsp) and season to taste with salt and pepper. Buon appetito!