Beef Tenderloin with Creamy Garlic Sauce
plus Roasted Sweet Potato Couscous
- Wheat
- Milk
Let’s hear it for the humble pan sauce! Here, it’s made with fresh garlic, cream cheese, and butter for a drizzly accent to succulent seared pork filet. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork filet may win the prize, but we’re big fans of this best supporting sauce!
Ingredients
1 unit
Sweet Potatoes
2 unit
Scallions
2 clove
Garlic
10 ounce
Beef Tenderloin Filets
1 tablespoon
Bold & Savory Steak Spice
5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 unit
Mushroom Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
• While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. • Pat pork* dry with paper towels and season all over with 11⁄2 tsp Steak Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Swap in chicken* or beef* for pork. Cook chicken until browned and cooked through, 6-8 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board.
• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add pork to empty side of baking sheet. • Return to top rack until pork is cooked through and sweet potato is browned and tender, 9-11 minutes. • Transfer pork to a cutting board to rest for at least 5 minutes.
Skip this step for chicken or beef!
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium- high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. • Add couscous and stir to coat. Stir in 11⁄2 cups water (21⁄4 cups for 4 servings), chicken stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. • Add 1⁄4 cup water (1/3 cup for 4 servings), mushroom stock concentrate, and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
Use pan used for chicken or beef here.
• Stir roasted sweet potato into pot with couscous. • Thinly slice pork crosswise. • Divide couscous and pork between plates. Spoon pan sauce over pork. Garnish with scallion greens and serve.
Thinly slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The garlic sauce and beef tenderloin received high praise for their savory taste, complemented by the subtle sweetness of roasted sweet potatoes 🍲.
- Ease of prep: Some found the cooking time needed adjustment when substituting steak, as it tended to overcook and dry out.
- Suggestions: Consider using a smaller pan for the cream cheese sauce and adding extra for more creaminess.
- Portions: A few mentioned the sweet potato portion was quite small; you may want to supplement with your own.
- Sides: The couscous with sweet potato was a hit; many suggested offering it as a side dish more often.
Reviews from our home cooks
This one really surprised me. I assumed it would have a nice flavor, but wow! The flavor in this recipe is perfection! The subtle sweetness from the sweet potatoes paired with the savory garlic is just the right mix. This has become one of our favorites!
The cooking time needs to be less for those who substitute steak, because the steak was medium well/ well done and was kind of dry. Also, the cream cheese sauce needed to be cooked in a very small pan. And the sauce was brown, which tasted fine but didn't look like the picture (I followed the instructions precisely, but the mushroom stock made it look brown, which was different than the picture).
Loved the couscous with the sweet potato. Substituted the beef tenderloin, and it was a winner. Will order again!
Loved the couscous! Should add it as a side to more meals
The sweet potato they gave us was for 1 person, it was the smallest potato I have ever seen
Excellent with the steak option. Very flavorful. Even kids love it
I just like the couscous so this was a no brainer that I would love this recipe.
The meat was not quite as lean As in previous tenderloins
Garlic sauce was not at all creamy. More sauce needed for sure
So flavorful! I just wish your tenderloin was a higher quality!
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