Seared Beef Tenderloin with Creamy Mustard Sauce and Truffled Couscous

Elevate your dinner game with this luxurious dish that brings together melt-in-your-mouth beef tenderloin, chewy couscous infused with black truffle butter and Parmesan and a velvety mustard sauce. Each bite is packed with umami, making it a memorable meal for special occasions or when you simply want to treat yourself.

On the side, crispy roasted Brussels sprouts add a delightful contrast in texture and flavor. This recipe is surprisingly simple to prepare at home, yet it delivers a restaurant-quality experience that will impress your guests.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil.
2. Trim the Brussels sprouts and halve them lengthwise. Toss with a drizzle of olive oil, salt and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until crispy and browned.
3. Meanwhile, bring a small pot of salted water to a boil. Add the Israeli couscous and cook according to package directions until tender, about 8-10 minutes. Drain and return to the pot.
4. Stir the black truffle butter and grated Parmesan cheese into the hot couscous until melted and well combined. Cover and set aside.
5. Pat the beef tenderloin steak dry with paper towels. Season generously on all sides with the Bold & Savory Steak Spice, salt and pepper.
6. Heat a large skillet over medium-high heat. Add a drizzle of oil, then sear the steak for 2-3 minutes per side for medium-rare or until desired doneness. Transfer to a plate and let rest for 5 minutes.
7. While the steak rests, prepare the mustard sauce. In a small bowl, whisk together the sour cream, Dijon mustard and beef stock concentrate until smooth. (If the sauce is too thick, add a tablespoon of water to thin.)
8. Thinly slice the scallions, separating white and green parts.
9. To serve, divide the truffled couscous between plates. Slice the beef tenderloin against the grain and arrange over the couscous. Spoon the mustard sauce over the top. Garnish with sliced scallions and serve with the roasted Brussels sprouts on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin steak, but adjust cooking time accordingly.

What can I use instead of black truffle butter?

Regular butter mixed with a few drops of truffle oil works well or just use plain butter for a milder flavor.

How do I make this dish gluten-free?

Use gluten-free couscous (or quinoa) and ensure the steak spice and stock concentrate are gluten-free.