Za'atar-Crusted Beef Tenderloin
with Roasted Veggies, Pistachio Couscous & Creamy Lemon Sauce
True to its name, beef tenderloin is luxuriously tender. Here, it’s dusted in herbal, tart, and peppery za'atar spice, then is seared to a deep brown, and drizzled with a rich lemony cream sauce. A bed of pistachio and apricot-studded pearl couscous is ideal for catching extra sauce, while sumac roasted vegetables make a deliciously caramelized side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
6 ounce
Green Beans
1 unit
Shallot
1 unit
Lemon
¾ cup
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
4 ounce
Grape Tomatoes
1 teaspoon
Sumac
10 ounce
Beef Tenderloin Filets
1 tablespoon
Za'atar Spice
(Contains: Sesame)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 ounce
Dried Apricots
½ ounce
Pistachios
(Contains: Tree Nuts)
Not included in your delivery
5 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim green beans if necessary. Halve, peel, and slice shallot. Zest and quarter lemon.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Stir in couscous, half the stock concentrates, 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.
• Meanwhile, toss green beans, tomatoes, and shallot on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. • Carefully toss roasted veggies with half the sumac (all for 4 servings).
• While veggies roast, pat beef* dry with paper towels; season all over with half the Za’atar Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wash out pan.
• Heat a drizzle of oil in pan used for beef over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water (½ cup for 4 servings), cream cheese, remaining stock concentrates, and a squeeze of lemon juice. Cook, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper. TIP: If sauce seems too thick, add another splash of water.
• To pot with couscous, add apricots, pistachios, 1 TBSP butter (2 TBSP for 4 servings), a squeeze of lemon juice, a pinch of lemon zest, salt, and pepper. Stir to combine. TIP: Add a drizzle of olive oil if couscous seems dry. • Slice beef against the grain. • Divide veggies and couscous between plates. Top couscous with beef. Spoon sauce over everything and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex flavors, especially the za'atar-crusted beef and creamy lemon sauce. Some found the couscous with apricots and pistachios surprisingly delightful 🍲.
- Ease of prep: Several noted it was more time-consuming and complex than expected, with one suggesting a video tutorial would help with timing.
- Suggestions: Consider cooking the steak later in the process to keep it warm. Some preferred less lemon in the sauce; adjust to taste.
- Portions: A few mentioned the beef portions were smaller than expected for a premium meal. Consider offering a larger steak option.
- Couscous: The pistachio and apricot couscous was a standout for many, with its blend of textures and sweet-savory flavors.
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