Za'atar-Crusted Beef Tenderloin
with Roasted Veggies, Pistachio Couscous & Creamy Lemon Sauce
- Wheat
- Sesame
- Milk
- Tree Nuts
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.
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 Sep 2026- Flavor: The za'atar and sumac seasonings, creamy lemon sauce, and apricot-pistachio couscous deliver a complex, restaurant-worthy flavor profile that many called their favorite HelloFresh meal. A few found the sauce too lemony or salty, so add lemon juice gradually and taste as you go.
- Ease of prep: This is a multi-component recipe with several simultaneous steps — expect it to take longer than listed and generate more dishes than a typical weeknight meal.
- Suggestions: Sear the beef last so it doesn't cool down while the couscous and vegetables finish cooking; one reviewer noted the steak was cold by the time everything else was ready. Toast the pistachios before adding them to the couscous for extra depth, and consider halving the lemon zest in the sauce if you prefer a milder citrus note.
- Leftovers: The tomatoes and couscous didn't reheat as well for at least one customer, so the dish is best enjoyed fresh.
- Portions: A few customers felt the meat portions were small for a premium-priced meal; the couscous and sauce were generous, but a slightly larger filet would make the dish feel more balanced.
Reviews from our home cooks
This was the best meal I've had in a very long time! I had never had Sumac or Za'atar but they made this meal. I usually don't like fruit in savory meals but the apricot and pistachio in the couscous worked well together too. Top notch, will order again!
Although the recipe took a little longer than I expected to complete, it was worth it. This recipe was loaded with so many savory flavors. The beef was so tender. We loved every bite.
Restaurant worthy and I will purchase this meal every chance I get. The sauce is to die for, the beef tender, the cous cous medley texture and complex taste delightful.
The food was great, really great flavor and seasonings, quality meat. I will say the portions are small and if you have someone with a bigger appetite these portions aren't enough. Overall good quality.
Great recipe but I would suggest editing the steps so the steak is cooked later. It was resting on the cutting board and got cold by the time everything else was done. Otherwise it was amazing
The apricot and pistachio couscous was very surprising! The mild sweetness of the apricot was a good match to the salty flavors.
There was definitely about 4x more lemon cream sauce than needed, but good amounts of veggies, meat and cous cous.
This is my absolute FAVORITE recipe of all the boxes of Hello Fresh we've received over the past year or so. I don't cook the tomatoes (one deviation from instructions), and it's absolutely fantastic.
This meal was easy to prepare and very tasty. Even though we enjoyed it we didn't feel that the additional charge for a premium meal was worth it.
This was a favorite! Could maybe substitute some ingredients (like sour cream, cream cheese) to make less fattening. Couscous was amazing!
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