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Moroccan Spiced Bone-In Filets & Shaved Asparagus with Honey-Harissa Vinaigrette

filler

Sweet, sour, spicy, peppery and pungent flavours play in unison atop our buttery, beautifully marbled, expertly dry aged Bone-In Filets.

Serves: 4

4 Dry-Aged bone-in filets
Beef Rub
8 tsp.
Kosher salt
4 tsp.
Ground black pepper
8 tsp.
Ground cumin
4 tsp.
Ground coriander
8 tsp. 
Sweet paprika
2 tsp.
Ground cinnamon
1 tsp.
Ground nutmeg
Harissa, to taste 


Method

  1. Pre-heat outdoor grill or cast-iron grill pan to medium-high.
  2. Let filets come to room temperature.
  3. Mix beef rub ingredients together and rub filets on all sides.
  4. Grill steaks to desired doneness and rest 10 minutes.
  5. Plate filets with a dollop of harissa.

 

 Shaved Asparagus with Honey-Harissa Vinaigrette

 

Vinaigrette
2 tbsp.
Harissa
2 tbsp.
Rosewood Estates Winery honey
2 tbsp.
Lemon zest
8 tsp.
Lemon juice
2 tsp.
White wine vinegar
3 tbsp.
Pusateri’s Extra Virgin Olive Oil
Pinch salt, to taste

 

Salad
1 bunch
Asparagus
3
Zucchini
2
Red radishes
Shaved parmesan (or crumbled feta), to garnish

 

Method

 

  1. Whisk vinaigrette ingredients together and set aside.
  2. Trim off the woody ends of the asparagus. Separate into two smaller bunches. Toss the first bunch with olive oil and a sprinkle of salt and grill. Shave the second bunch with a vegetable peeler or mandolin to create ribbons. Set aside.
  3. Cut two zucchini into ¼” strips, toss with olive oil and a sprinkle of salt and grill. Shave the remaining zucchini into ribbons and set aside.
  4. Thinly slice the radishes.
  5. Toss salad ingredients with vinaigrette and garnish with shaved parmesan

 


About Ida Pusateri