Fillet Steak with Marsala Sauce and Couscous

Season steaks on both sides with salt and pepper. Heat some olive oil with butter in a pan, add steaks and sear on both sides. Finish cooking, turning several times, to desired doneness (4-5 minutes for medium). Remove steaks from pan and keep warm. Drain fat from pan. Cut the garlic clove in half, add to the pan and deglaze the drippings with Marsala wine. Pour in soup and let the sauce thicken. Then stir in ice-cold butter pieces to thicken the sauce, but do not let it boil down. For the couscous, bring beef broth to a boil. Place the couscous in a bowl and pour the hot soup over it. Season with salt and pepper and let stand covered for 5 minutes. Arrange the couscous on warmed plates, place the steaks on top and cover with the sauce.

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