Za'atar-Crusted Beef Tenderloin

🥘 Ingredients

• Za'atar spice
  1 tbsp
• beef tenderloin filets
  10 oz
• butter
  4 tbsp
• chicken stock concentrate
  2 cubes
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• crème fraîche
  2 tbsp
• dried apricots
  2 oz
• garlic
  2 cloves
• grape tomatoes
  4 oz
• green beans
  6 oz
• israeli couscous
  2 c
• lemon
  1 unit
• pistachios
  2 oz
• shallot
  1 unit
• sumac
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Peel and mince garlic . Trim green beans if necessary. Halve, peel, and slice shallot . Zest and quarter lemon .

   garlic: 2 cloves, green beans: 6 oz, shallot: 1 unit, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant ⏱️ 30 seconds . Stir in israeli couscous , half the chicken stock concentrate , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender ⏱️ 7 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, israeli couscous: 2 c, chicken stock concentrate: 2 cubes
3. 

   3

   Meanwhile, toss green beans, grape tomatoes , and shallot on a baking sheet with a large drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender ⏱️ 13 minutes . Carefully toss roasted veggies with half the sumac .

   grape tomatoes: 4 oz, sumac: 1 tbsp
4. 

   4

   While veggies roast, pat beef tenderloin filets dry with paper towels; season all over with half the Za'atar spice , salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wash out pan.

   beef tenderloin filets: 10 oz, Za'atar spice: 1 tbsp
5. 

   5

   Heat a drizzle of cooking oil in pan used for beef over medium heat. Add remaining garlic and cook until fragrant ⏱️ 30 seconds . Whisk in ⅓ cup water, cream cheese , remaining chicken stock concentrate, and a squeeze of lemon juice. Cook, whisking, until thickened ⏱️ 2 minutes . Remove pan from heat. Whisk in crème fraîche , 1 TBSP butter , and a pinch of lemon zest until combined. Season with salt and pepper.

   cream cheese: 2 oz, crème fraîche: 2 tbsp, butter: 4 tbsp
6. 

   6

   To pot with couscous, add dried apricots , pistachios , 1 TBSP butter, a squeeze of lemon juice, a pinch of lemon zest, salt, and pepper. Stir to combine.

   dried apricots: 2 oz, pistachios: 2 oz