Beef Tenderloin & Balsamic Tomatoes

Name: Beef Tenderloin & Balsamic Tomatoes with Garlic Herb Couscous & Roasted Brussels Sprouts
Yield: 2 servings
Ingredients: 1/2 cup Israeli Couscous; 5 tsp Balsamic Vinegar; 10 oz Steak; 8 oz Brussels Sprouts; 4 oz Tomato; 1 unit Beef Stock Concentrate; 2 tbsp Garlic; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 5 tsp Olive Oil, tsp

with Garlic Herb Couscous & Roasted Brussels Sprouts

By Recipe0 System

Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s garlicky couscous and tender roasted Brussels sprouts. These savory sides are perfect for rounding out this rich and delicious meal.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
5 tsp Balsamic Vinegar
10 oz Steak
8 oz Brussels Sprouts
4 oz Tomato
1 unit Beef Stock Concentrate
2 tbsp Garlic
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
5 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Halve tomatoes.
2

Toss Brussels sprouts on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Arrange cut sides down.

Roast on top rack until browned and tender, 15-20 minutes.
3

Melt half the garlic herb 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 tender, 6-8 minutes.

Keep covered off heat until ready to serve.
4

Meanwhile, 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.

Transfer beef to a plate to rest.
5

Heat a drizzle of oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes.

Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes.

Stir in vinegar, stock concentrate, and ¼ cup water (1/3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat.

Stir in 1 TBSP butter and any resting juices from beef.
6

Fluff couscous with a fork and stir in remaining garlic herb butter. Season with salt and pepper.

Divide Brussels sprouts, couscous, and beef between plates. Top beef with burst balsamic tomatoes and serve.

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