Season fillet with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear fillet until browned on all sides. Transfer to prepared baking sheet.
Place in oven for 15-20 minutes or until cooked to your preference.
Combine couscous, apricots, apple, almonds and herbs in a large bowl. Add 1½ cups boiling water and allow couscous to swell, stirring occasionally, about 5 minutes. Stir in butter with a fork to loosen grains.
Place wine in pan and reduce to ⅔ cup. Add golden syrup and soy sauce; simmer another 2-3 minutes.
Place couscous on serving plate, slice meat and arrange over couscous. Pour sauce over all and serve.
Featuring James Trent
Busy holidays are less stressful when your culinary arsenal includes a delicious array of easy-to-make appetizers. Enjoy your guests and the party with these tried and true – yet delicious and irresistible - holiday hors d’oeuvres.