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.
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
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
Instructions
• 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°.
