Tournedos Of Beef Athene
|Coarsely chopped tomatoes||1 Cup (16 tbs)|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Minced fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Minced fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Beef tenderloin steaks||12 Ounce, cut 1/4" to 1" thick and trimmed of all visible fat (4 Steaks, 3 Ounces Each)|
|Defatted low sodium beef broth||1⁄4 Cup (4 tbs)|
|Hot cooked couscous||3 Cup (48 tbs)|
In a medium bowl, stir together the tomatoes, onions, basil and thyme; set aside.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the steaks and brown on both sides.
Then pour in the broth and cook, uncovered, for 5 minutes.
Turn the steaks over and cook about 5 minutes more or until cooked to desired doneness; drain the steaks.