Beef Tenderloin

Name: Beef Tenderloin with Mushroom Sauce with Roasted Brussels Sprouts & Couscous
Yield: 2 servings
Ingredients: 1/2 cup Israeli Couscous; 2 tbsp Sour Cream; 10 oz Steak; 8 oz Brussels Sprouts; 1 unit Beef Demi-Glace; 1 clove Garlic; 2 tbsp Garlic; 4 oz Mushroom

with Mushroom Sauce with Roasted Brussels Sprouts & Couscous

By Recipe0 System

This luxurious dish is bursting with umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite, you’ll totally understand the obsession. Melt-in-your-mouth beef tenderloin is seared to perfection, then draped in a supremely savory mushroom sauce. It’s served alongside crispy roasted Brussels sprouts, plus couscous tossed with a decadent garlic herb butter. Don’t be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
2 tbsp Sour Cream
10 oz Steak
8 oz Brussels Sprouts
1 unit Beef Demi-Glace
1 clove Garlic
2 tbsp Garlic
4 oz Mushroom

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Trim and thinly slice mushrooms. Peel and mince or grate garlic.
2

Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, melt 1 TBSP plain 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 couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3

While couscous cooks, 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. Remove from pan and set aside to rest.
4

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
5

Stir demi-glace and ¼ cup water (⅓ cup for 4 servings) into pan with mushroom mixture, scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium and cook until thickened, 2-3 minutes. Turn off heat; stir in sour cream and 1 TBSP plain butter until melted. Season with salt and pepper.
6

Fluff couscous with a fork; stir in garlic herb butter and season with salt and pepper. Divide Brussels sprouts, couscous, and beef between plates. Top beef with sauce and serve.

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