Beef Tenderloin with Mushroom Sauce
with Roasted Brussels Sprouts & Couscous
- Wheat
- Milk
This luxurious dish is bursting with umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite, you’ll totally understand the obsession. Melt-in-your-mouth beef tenderloin is seared to perfection, then draped in a supremely savory mushroom sauce. It’s served alongside crispy roasted Brussels sprouts, plus couscous tossed with a decadent garlic herb butter. Don’t be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
2 tablespoon
Sour Cream
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 ounce
Button Mushrooms
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Trim and thinly slice mushrooms. Peel and mince or grate garlic.
Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, melt 1 TBSP plain 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 couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
While couscous cooks, 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. Remove from pan and set aside to rest.
Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
Stir demi-glace and ¼ cup water (⅓ cup for 4 servings) into pan with mushroom mixture, scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium and cook until thickened, 2-3 minutes. Turn off heat; stir in sour cream and 1 TBSP plain butter until melted. Season with salt and pepper.
Fluff couscous with a fork; stir in garlic herb butter and season with salt and pepper. Divide Brussels sprouts, couscous, and beef between plates. Top beef with sauce and serve.
