Beef Tenderloin in a Mustard Sauce over Truffled Couscous

Name: Beef Tenderloin in a Mustard Sauce over Truffled Couscous
Yield: 2 servings
Ingredients: 2 unit Scallions; 6 oz Green Beans; 10 oz Beef Tenderloin Filets; 1/2 cup Israeli Couscous; 2 tbsp Butter; 1/4 cup Parmesan Cheese; 1 tbsp Steak; 1 unit Beef Stock Concentrate; 2 tsp Dijon Mustard; 2 tsp Vegetable Oil; 1 tsp Olive Oil; Salt; Black Pepper; 2 tbsp Sour Cream

By Recipe0 System

This luxurious dish is the definition of umami. Not sure if you’ve ever experienced the ‘fifth taste?’ After one bite of this dish, you’ll totally understand the obsession. Every element is positively bursting with sumptuous, savory flavors. Melt-in-your-mouth beef tenderloin is served on top of chewy couscous swirled with black truffle butter and Parmesan, then topped with a creamy mustard sauce. On the side, there’s crispy-edged roasted green beans. Yeah, this is the type of dish you might just feel inclined to eat with your pinky up.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
6 oz Green Beans
10 oz Beef Tenderloin Filets
1/2 cup Israeli Couscous
2 tbsp Butter
1/4 cup Parmesan Cheese
1 tbsp Steak
1 unit Beef Stock Concentrate
2 tsp Dijon Mustard
2 tsp Vegetable Oil
1 tsp Olive Oil
Salt
Black Pepper
2 tbsp Sour Cream

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans, if necessary.
2

Once water is boiling, add couscous to pot. Cook until al dente, 6-8 minutes. Drain and place empty pot over medium heat. Add truffle butter and scallion whites; cook, stirring, until softened, 1-2 minutes. Stir in cooked couscous until evenly coated. Turn off heat; cover until ready to serve.
3

Meanwhile, pat beef dry with paper towels; season with salt and pepper. Sprinkle with half the Steak Spice (use all for 4 servings), pressing to adhere. Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook until a crust forms, 2-3 minutes per side (it’ll finish cooking in the next step). Turn off heat; wipe out pan.
4

Transfer seared beef to one side of a baking sheet. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until green beans are browned and tender and beef reaches desired doneness, 10-12 minutes. (TIP: Beef may finish before green beans.) Remove from oven; let beef rest for 5 minutes.
5

Meanwhile, heat pan used for beef over medium-high heat. Stir in ¼ cup water (⅓ cup for 4 servings) and stock concentrate. Simmer until slightly thickened, 1-2 minutes. Reduce heat to low and whisk in mustard. Turn off heat; stir in sour cream and any resting juices from beef. Season with salt and pepper. TIP: If sauce gets too thick, stir in hot water 1 TBSP at a time.
6

Fluff couscous with a fork, then stir in Parmesan and half the scallion greens. Season with salt and pepper. Divide couscous, green beans, and beef between plates. Spoon sauce over beef. Sprinkle with remaining scallion greens and serve.

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