Recipe details

Recipe description:

Ingredients:

• 566g of U.S. Beef Tenderloin cut in ½ cm thickness
• One can of beef broth
• 1 cup dry couscous
• 1 tablespoon olive oil
• medium red bell pepper, thickly sliced
• ½ cup sweet onion (Vidalia or others)، roughly chopped
• ½ cup ready-made honey-dijon barbecue sauce
• 1 tablespoon chopped fresh parsley

For the garnish:

• Parsley sprigs

Preparation:

1. Cut the meat lengthwise in half, then cut crosswise into ¼ cm thick slices, and set aside.
2. In a medium saucepan, bring the beef stock to a boil, then add the couscous, cover the pot and remove from the heat.
3. In a large nonstick skillet, heat the oil over medium-high heat until well heated. Add the meat in batches (half the amount at a time) and sauté, stirring, for 1 to 2 minutes or until the outside is discolored and not pink. Remove the meat from the pan with a slotted spoon and keep warm.
4. In the same pan, sauté the peppers and onions for 2 to 3 minutes or until crispy and slightly soft. Return the meat to the pan, add the barbecue sauce and stir to combine, 1 to 2 minutes or until heated through.
5. Arrange the meat mixture on top of the couscous, sprinkle with chopped parsley, and garnish with parsley sprigs.