Steak Diane with Couscous: A Classic Recipe

Steak Diane with Couscous

Prep and Cook Time 18 minutes

YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

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.

Tip Tender filet mignon or strip steaks are a good choice for this recipe. This recipe appears in: Beef NUTRITIONAL INFORMATION: 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 DIETARY EXCHANGE: Fat 4-1/2 Meat 4 Starch 3