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Marinated beef tournedos with basil and pepper, side of couscous

  • Baking — 20 minutes

  • Preparation — 20 minutes

  • Servings — 4


  • 4

    Dalisa beef tournedos

  • 2 tablespoons

    of Dijon mustard

  • 1/3 cup

    of red wine

  • 1/3 cup

    of fresh basil, chopped

  • 2 teaspoons

    of cracked black pepper

  • 1/4 cup

    of vegetable oil

  • 2

    minced green onions


  • 1 cup

    of medium couscous

  • 1 cup

    of chicken broth

  • 1

    bell pepper of your choice

  • 1

    onion, diced

  • 1/3 cup

    of fresh parsley, chopped


  1. Place the tournedos in a covered dish or Ziploc bag.
  2. In a bowl, mix the rest of the ingredients. Pour this mixture onto the meat and close the bag or cover the dish.
  3. Marinate in the refrigerator 4 to 6 hours or overnight.
  4. Preheat the barbecue to high.
  5. Drain the meat and sear on a very hot barbecue grill.
  6. Reduce to medium heat and cook 3 to 4 minutes on each side or until desired doneness.


  1. In a pot, fry the vegetables in a bit of oil. Add the chicken broth to vegetables and bring to a boil. Add the couscous. Stir, then cover.
  2. Remove the pot from the burner. Let stand covered 5 minutes.
  3. Add fresh parsley, salt and pepper.
  4. Place the tournedos on a plate, serve with the couscous salad and seasonal vegetables.
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