Beef Tenderloin in a Mustard Sauce

🥘 Ingredients

• beef stock concentrate
  1 cube
• beef tenderloin filets
  2 pieces
• bold & savory steak spice
  1 tbsp
• dijon mustard
  2 tbsp
• green beans
  8 oz
• israeli couscous
  1 c
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• scallions
  2 pieces
• sour cream
  2 tbsp
• truffle butter
  2 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   scallions green beans beef tenderloin filets israeli couscous truffle butter parmesan cheese bold & savory steak spice beef stock concentrate dijon mustard sour cream vegetable oil olive oil

   scallions: 2 pieces, green beans: 8 oz, beef tenderloin filets: 2 pieces, israeli couscous: 1 c, truffle butter: 2 tbsp, parmesan cheese: ¼ cup, bold & savory steak spice: 1 tbsp, beef stock concentrate: 1 cube, dijon mustard: 2 tbsp, sour cream: 2 tbsp, vegetable oil: 2 tbsp, olive oil: 1 tbsp
2. 

   2

   Preheat oven to 425°F. 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.
3. 

   3

   Once water is boiling, add israeli couscous to pot. Cook until al dente, ⏱️ 7 minutes . Drain and place empty pot over medium heat. Add truffle butter and scallion whites; cook, stirring, until softened, ⏱️ 2 minutes . Stir in cooked couscous until evenly coated. Turn off heat; cover until ready to serve.
4. 

   4

   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 per side. Turn off heat; wipe out pan.
5. 

   5

   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 . Remove from oven; let beef rest for ⏱️ 5 minutes .
6. 

   6

   Meanwhile, heat pan used for beef over medium-high heat. Stir in ¼ cup water and beef stock concentrate. Simmer until slightly thickened, ⏱️ 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. If sauce gets too thick, stir in hot water 1 TBSP at a time.
7. 7

   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.