Beef Tenderloin & Balsamic Tomatoes
with Garlic Herb Couscous & Roasted Brussels Sprouts
- Wheat
- Milk
Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s garlicky couscous and tender roasted Brussels sprouts. These savory sides are perfect for rounding out this rich and delicious meal.
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
5 teaspoon
Balsamic Vinegar
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
4 ounce
Grape Tomatoes
1 unit
Beef Stock Concentrate
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Halve tomatoes.
• Toss Brussels sprouts on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Arrange cut sides down. • Roast on top rack until browned and tender, 15-20 minutes.
• Melt half the garlic herb butter in a medium pot over medium-high heat. Add couscous and cook until toasted, 1-2 minutes. • Stir in ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Transfer beef to a plate to rest.
• Heat a drizzle of oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. • Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar, stock concentrate, and ¼ cup water (1/3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. • Stir in 1 TBSP butter and any resting juices from beef.
• Fluff couscous with a fork and stir in remaining garlic herb butter. Season with salt and pepper. • Divide Brussels sprouts, couscous, and beef between plates. Top beef with burst balsamic tomatoes and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's rich flavors, especially praising the tomato sauce and garlic herb couscous 🍲.
- Ease of prep: Some found cooking times tricky; check Brussels sprouts early and adjust beef cooking for desired doneness.
- Suggestions: Consider grilling the steak for better results; roast tomatoes first for added depth.
- Portions: Several noted the beef tenderloin pieces were small or unevenly sized, affecting cooking.
- Texture: Some found the beef tender and juicy; others experienced tough or gristly cuts.
