Pepper Steak

• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup couscous
• 2 ribeye steaks
• 1 cup beef bone broth
• 1 medium onion
• 4 ounces cream base
• 1 tablespoon green peppercorns
• 1 tablespoon dijon mustard
• 1 pound sugar snap peas
• parsley

1. Preheat oven to 400 degrees
2. In a medium saucepan, add 2 cups water the oil and the couscous, bring to a boil
3. Reduce to a simmer and cook for 10 minutes; remove from heat and cover
4. Wash parsley, dry, and roughly chop. Crush garlic with back of knife (it can remain in large pieces)
5. Heat pan on high; add steak and cook without disturbing for 2 minutes, then turn over using tongs and sear for 2 more minutes
6. Place steak on baking sheet and transfer to oven; cook for 7-9 minutes for med-rare and 10-12 minutes for well-done (always let rest for at least 5 minutes)
7. Add 1/2 tablespoon oil to pan on medium-low heat; add onion and cook for 2 minutes.
8. Add broth, cream, peppercorns, mustard, and parsley and raise heat to high, stirring to combine
9. Simmer for 5 minutes, or until thick sauce like consistency. Transfer sauce to small bowl; wash bowl and return to burner
10. Add 1/2 tablespoon oil to pan and heat on medium-low; add sugar snap peas, smashed garlic, salt and pepper and saute for 2 minutes, stirring
11. Add 3 tablespoons of water and turn off heat; remove garlic and discard
12. Slice steak thinly across the grain and top with sauce; serve with sugar snap peas and couscous