Sufra Dayma: Moroccan Glazed Beef Fillets with Grapes By Moushira Abdel-Malek Serves 4-6 Ingredients: 6 or 8 thick beef fillets (trimmed) 2 cups red, seedless grapes (halved) ½ cup chicken stock ½ cup balsamic vinegar 1 tbsp extra virgin olive oil 1 tbsp corn oil Salt + pepper Method: Marinate beef in a covered glass bowl in a quarter cup of balsamic vinegar, olive oil, salt and pepper. Refrigerate for at least 4 hours. Heat corn oil in a large non- stick wide skillet or pan. Remove fillets from marinade and cook, over medium-high heat, for two minutes on each side. Remove to a plate. Add chicken stock, grapes and remaining quarter cup of balsamic vinegar, to pan. Simmer gently over medium-low heat for three minutes. Add fillets and simmer an additional five minutes. Serve with cooked, fluffed couscous, spooning grapes and sauce over.
