Za'atar-Crusted Beef Tenderloin
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Za'atar-Crusted Beef Tenderloin

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.

Tree Nuts

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

Total Time40 minutes
Prep Time10 minutes


serving amount

2 clove


6 ounce

Green Beans

1 unit


1 unit


¾ cup

Israeli Couscous

(Contains Wheat)

2 unit

Chicken Stock Concentrate

4 ounce

Grape Tomatoes

1 teaspoon


10 ounce

Beef Tenderloin Filets

1 tablespoon

Za'atar Spice

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Crème Fraîche

(Contains Milk)

1 ounce

Dried Apricots

½ ounce


(Contains Tree Nuts)

Not included in your delivery

5 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories900 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate89 g
Sugar19 g
Dietary Fiber9 g
Protein44 g
Cholesterol145 mg
Sodium570 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.


Small pot
Baking Sheet
Paper Towel
Large Pan



• 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.

Make Couscous

• 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.

Roast Veggies

• 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).

Cook Beef

• 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.

Make Sauce

• 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.

Finish & Serve

• 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°.