A hearty meal with robust flavors. Tender slices of seasoned beef shoulder, are served on a bed of couscous, with a side of sautéed asparagus, carrots, shallots and shiitake mushrooms.
4 petite tenders (6-8 oz. each, cut from the beef shoulder)
2 tsp. dried rosemary
2 tsp. coarsely ground pepper
1 tsp. coarse salt
2 shallots, minced
1 lb. asparagus
8 oz. baby carrots, blanched
8 oz. shiitake mushrooms
1 pt. cherry tomatoes, halved
2 cups cooked couscous
Fresh rosemary sprigs
1. Coat tenders with rosemary, pepper, and salt. Heat 2 tbsp. olive oil in a sauté pan. Sear tenders over high heat.
2. Transfer to roasting pan and place in 450°F. oven. Roast 10-15 min. to med.-rare.
3. Meanwhile, in same sauté pan, heat 1-2 tbsp. olive oil. Add shallots; sauté 1-2 min. Add asparagus and carrots; sauté 5 min. Stir in shiitakes and tomatoes; sauté 2 min. longer.
4. For service, slice petite tenders crosswise and fan out on a bed of cooked couscous. Plate vegetables on the side. Garnish with fresh rosemary.