Beef Tenderloin in a Mustard Sauce

🥘 Ingredients

• beef stock concentrate
  2 unit
• beef tenderloin filets
  20 oz
• bold & savory steak spice (use all for 4 servings)
  1 tbsp
• dijon mustard
  4 tsp
• green beans
  12 oz
• israeli couscous
  1 c
• olive oil
  1 tsp
• paper towels
• parmesan cheese
  ½ cup
• pepper
• salt
• scallions
  4 unit
• sour cream
  4 tbsp
• truffle butter
  4 tbsp
• vegetable oil
  2 tsp

🍳 Cookware

• medium pot
• strainer
• large pan
• baking sheet
• whisk

1. 

   1

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

   salt, scallions: 4 unit, green beans: 12 oz
2. 

   2

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

   israeli couscous: 1 c, truffle butter: 4 tbsp
3. 

   3

   Meanwhile, pat beef tenderloin filets dry with paper towels ; season with salt and pepper . Sprinkle with half the bold & savory steak spice , pressing to adhere. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add beef and cook until a crust forms, ⏱️ 2 minutes to ⏱️ 3 minutes per side (it will finish cooking in the next step). Turn off heat; wipe out pan.

   beef tenderloin filets: 20 oz, paper towels, pepper, bold & savory steak spice: 1 tbsp (use all for 4 servings), vegetable oil: 2 tsp
4. 

   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 minutes to ⏱️ 12 minutes . (TIP: Beef may finish before green beans.) Remove from oven; let beef rest for ⏱️ 5 minutes .

   olive oil: 1 tsp
5. 

   5

   Meanwhile, heat pan used for beef over medium-high heat. Stir in ¼ cup water (⅓ cup for 4 servings) and beef stock concentrate . Simmer until slightly thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Reduce heat to low and whisk in dijon 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.

   beef stock concentrate: 2 unit, dijon mustard: 4 tsp, sour cream: 4 tbsp
6. 

   6

   Fluff couscous with a fork, then stir in parmesan cheese 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.

   parmesan cheese: ½ cup