Beef Tenderloin in a Mustard Sauce
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Beef Tenderloin in a Mustard Sauce

Beef Tenderloin in a Mustard Sauce

over Truffled Couscous

This luxurious dish is the definition of umami. Not sure if you’ve ever experienced the ‘fifth taste?’ After one bite of this dish, you’ll totally understand the obsession. Every element is positively bursting with sumptuous, savory flavors. Melt-in-your-mouth beef tenderloin is served on top of chewy couscous swirled with black truffle butter and Parmesan, then topped with a creamy mustard sauce. On the side, there’s crispy-edged roasted green beans. Yeah, this is the type of dish you might just feel inclined to eat with your pinky up.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 unit


6 ounce

Green Beans

10 ounce

Beef Tenderloin Filets

½ cup

Israeli Couscous

(Contains Wheat)

2 tablespoon

Truffle Butter

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 tablespoon

Bold & Savory Steak Spice

1 unit

Beef Stock Concentrate

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate37 g
Sugar5 g
Dietary Fiber4 g
Protein41 g
Cholesterol115 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel
Baking Sheet



Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans, if necessary.

Cook Couscous

Once water is boiling, add couscous to pot. Cook until al dente, 6-8 minutes. Drain and place empty pot over medium heat. Add truffle butter and scallion whites; cook, stirring, until softened, 1-2 minutes. Stir in cooked couscous until evenly coated. Turn off heat; cover until ready to serve.

Sear Beef

Meanwhile, pat beef dry with paper towels; season with salt and pepper. Sprinkle with half the Steak Spice (use all for 4 servings), pressing to adhere. Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook until a crust forms, 2-3 minutes per side (it’ll finish cooking in the next step). Turn off heat; wipe out pan.

Roast Beef and Green Beans

Transfer seared beef to one side of a baking sheet. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until green beans are browned and tender and beef reaches desired doneness, 10-12 minutes. (TIP: Beef may finish before green beans.) Remove from oven; let beef rest for 5 minutes.

Make Sauce

Meanwhile, heat pan used for beef over medium-high heat. Stir in ¼ cup water (⅓ cup for 4 servings) and stock concentrate. Simmer until slightly thickened, 1-2 minutes. Reduce heat to low and whisk in mustard. Turn off heat; stir in sour cream and any resting juices from beef. Season with salt and pepper. TIP: If sauce gets too thick, stir in hot water 1 TBSP at a time.

Finish and Serve

Fluff couscous with a fork, then stir in Parmesan and half the scallion greens. Season with salt and pepper. Divide couscous, green beans, and beef between plates. Spoon sauce over beef. Sprinkle with remaining scallion greens and serve.