For me, this flavor is reminiscent of the south of France, along the Côte d’Azur with its crystalline blue waters. Of course, fresh herbs would be fantastic here if you have them. If using fresh herbs, use one tablespoon of each.

　　

Ingredients

serves 2

　　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)

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter half the garlic in the pot. Pour in the couscous and liquid. Stir to distribute the couscous in an even layer. Add the steak and sprinkle with the rest of the garlic.

　　

Step 4

In a small bowl, mix the wine, olive oil, lemon juice, marjoram, and thyme. Pour half of the mixture over the steak. Drop in the onions and arrange the tomato quarters skin side down.

　　

Step 5

Fill the rest of the pot with broccoli and pour the remaining wine mixture over all.

　　

Step 6

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 724

　　

Step 8

Protein: 40g

　　

Step 9

Carbohydrates: 60g

　　

Step 10

Fat: 34g

　　

Step 11

Cholesterol: 98mg

　　

Step 12

Sodium: 144mg

　　

Step 13

Fiber: 11g

　　Glorious One-Pot Meals