Dijon Bavette Steak & Creamy Pan Sauce

• • Add couscous and 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes.

  • Add 1 cup water (2 cups for 4), half the stock concentrates, and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary.

  • Keep covered off heat until ready to serve.

• Add 1 cup water (2 cups for 4), half the stock concentrates, and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary.

• Keep covered off heat until ready to serve.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

• • Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until green beans are tender and browned, 12-15 minutes.

Add 1 cup water (2 cups for 4), half the stock concentrates, and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary.

Keep covered off heat until ready to serve.

• • While green beans cook, pat pork* dry with paper towels and season with salt and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

  • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

• Turn off heat; transfer to a plate. Wipe out pan.

• • Heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes.

  • Reduce heat to low; whisk in sour cream, half the chopped dill, and mustard to taste.

  • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

• Reduce heat to low; whisk in sour cream, half the chopped dill, and mustard to taste.

• Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a plate. Wipe out pan.

• • Meanwhile, massage grain blend in package; partially open package. Microwave until warmed through, 1½-2 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Carefully stir to combine in package.

Reduce heat to low; whisk in sour cream, half the chopped dill, and mustard to taste.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.