Mediterranean Steak

• Olive oil spray
• 4 to 6 garlic cloves, chopped
• 1/2 cup whole wheat couscous
• 1/2 cup broth (beef or vegetable) or water
• 1/2 to 3/4 pound boneless beef tenderloin, trimmed well
• 1/4 cup red wine
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 2 cups fresh or frozen pearl onions
• 4 plum tomatoes, quartered
• 1/2 head broccoli, cut into florets (about 2 cups)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter half the garlic in the pot.
4. Pour in the couscous and liquid.
5. Stir to distribute the couscous in an even layer.
6. Add the steak and sprinkle with the rest of the garlic.
7. In a small bowl, mix the wine, olive oil, lemon juice, marjoram, and thyme.
8. Pour half of the mixture over the steak.
9. Drop in the onions and arrange the tomato quarters skin side down.
10. Fill the rest of the pot with broccoli and pour the remaining wine mixture over all.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 724
14. Protein: 40g
15. Carbohydrates: 60g
16. Fat: 34g
17. Cholesterol: 98mg
18. Sodium: 144mg
19. Fiber: 11g

olive oil spray, garlic, whole wheat couscous, broth, beef tenderloin, red wine, olive oil, lemon juice, marjoram, thyme, onions, tomatoes, broccoli

Taken from www.epicurious.com/recipes/food/views/mediterranean-steak-378810 (may not work)