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Steak Diane with Couscous
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Steak Diane with Couscous
Prep and Cook Time 18 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (14-1/2 ounces) beef broth, divided |
| 1 | cup frozen peas |
| 1 | cup uncooked couscous |
| 2 | tablespoons butter, divided |
| 4 | boneless beef tenderloin or top loin (strip) steaks (5 to 6 ounces each) |
| 1/4 | teaspoon black pepper |
| 8 | ounces sliced button or wild mushrooms, such as portobello or shiitake |
| 1/2 | cup chopped onion |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon Worcestershire sauce |
PREPARATION:
- Reserve 1/4 cup broth. Bring remaining broth and peas to a boil in medium saucepan over high heat. Stir in couscous; cover and remove from heat. Let stand while preparing steaks.
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle both sides of steaks with pepper; add to skillet. Cook 3 to 4 minutes per side for medium-rare or to desired doneness. Transfer to plate; set aside.
- Melt remaining 1 tablespoon butter in same skillet; add mushrooms and onion. Cook 2 minutes, stirring occasionally. Stir in reserved 1/4 cup broth, mustard and Worcestershire sauce. Simmer 2 minutes or until sauce thickens. Return steaks to skillet; heat through, turning steaks and stirring mushrooms once.
- Spoon couscous mixture onto 4 serving plates. Top with steaks and sauce.
Tip
Tender filet mignon or strip steaks are a good choice for this recipe.
This recipe appears in:
Beef
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Fiber | 6 g |
| Carbohydrate | 47 g |
| Cholesterol | 97 mg |
| Saturated Fat | 12 g |
| Total Fat | 35 g |
| Calories from Fat | 48 % |
| Calories | 652 |
| Protein | 36 g |
| Sodium | 608 mg |
DIETARY EXCHANGE:
| Fat | 4-1/2 |
| Meat | 4 |
| Starch | 3 |
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