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|
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||12 g|
|Total Fat||35 g|
|Calories from Fat||48 %|
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