Steak Diane with Couscous Photo
Steak Diane with Couscous

Prep and Cook Time 18 minutes

YIELD Makes 4 servings


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


  1. 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.
  2. 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.
  3. 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.
  4. Spoon couscous mixture onto 4 serving plates. Top with steaks and sauce.
Tender filet mignon or strip steaks are a good choice for this recipe.
This recipe appears in: Beef
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
Fat 4-1/2
Meat 4
Starch 3
You Might Also Like
Tomato Potato and Basil Skillet

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Oven-Fried Chicken

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.

search recipes
  • Most Popular
  • Most Watched
Don't Miss