May 12, 2010

Steak Diane with Couscous

beef, couscous, main dish, mushrooms, Quick, steak

Presented by

42 ratings

Prep time: 10 minutes
cooking time 15 minutes
Servings: 4
Partner: Perfect Creamed Spinach

Grandma was always the first among her friends to try new recipes or ingredients, such as couscous.

Ingredients

1 (14-ounce) can beef broth, divided
1 cup frozen peas
1 cup uncooked couscous
2 tablespoons butter, divided
4 (5- to 6-ounce) boneless beef tenderloin or top loin steaks, 1 inch thick
1/4 teaspoon black pepper
8 ounces sliced white mushrooms
1/2 cup chopped onion (about 1/2 large)
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire

Directions

1

Reserve 1/4 cup beef broth. Bring remaining beef broth and peas to a boil in medium saucepan over high heat. Stir in couscous; cover and remove from heat. Allow to stand while preparing steaks.
2

Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle both sides of steaks with black pepper; add to skillet. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to plate and set aside.
3

Melt remaining 1 tablespoon butter in same skillet; add sliced mushrooms and chopped onion. Cook for about 2 minutes, stirring occasionally. Stir in reserved 1/4 cup beef broth, mustard and Worcestershire sauce. Simmer until sauce thickens, about 2 minutes.
4

Return steaks to skillet; cook until heated through, stirring mushrooms and turning steaks one time.
5

Spoon couscous mixture onto 4 serving plates. Top with steaks and mushroom sauce.

Grandma's Secret Trick

Grandma told us couscous isn't much different from the macaroni dishes she fed us. Couscous, like fine-quality pasta, starts with semolina, a grain that comes from hard wheat. To make couscous, semolina is rolled into tiny pellets and dried. Then it's cooked in broth so it puffs up and becomes tender.