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
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