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 %|
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Gnocchi with Tomatoes, Spinach and Pancetta from Hunt's makes a great weeknight meal that the whole family will enjoy. Rosemi from Miami, Fla. Won 5th place in Hunt's 'Best Meal. Best Moments. Recipe Contest' 2009 for her Gnocchi recipe.