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 %|
You Might Also Like
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.