Pan-Seared Beef Tenderloin with Mushroom Sauce, Roasted Brussels Sprouts and Couscous

Elevate your dinner table with this luxurious dish that brings the steakhouse experience home. Tender beef tenderloin is seared to perfection and topped with a supremely savory mushroom sauce, packed with umami flavor. Alongside, you’ll enjoy crispy roasted Brussels sprouts and fluffy couscous tossed with garlic herb butter for a decadent touch.

This recipe is perfect for a special occasion or when you want to treat yourself to something extraordinary. The combination of melt-in-your-mouth beef, earthy mushrooms and vibrant greens creates a balanced and satisfying meal that will impress any guest.

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Ingredients

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

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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 cut them in half. Toss with a drizzle of olive oil, salt and pepper. Spread on the prepared baking sheet and roast for 15-20 minutes, until tender and crispy on the edges.
3. Meanwhile, cook the Israeli couscous according to package directions. Once cooked, stir in the garlic herb butter until melted and well combined. Cover and set aside.
4. Pat the beef tenderloin steak dry with paper towels. Season generously with salt and pepper on all sides.
5. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the steak for 3-4 minutes per side for medium-rare or until desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
6. In the same skillet, reduce heat to medium. Add the sliced mushrooms and cook until golden and softened, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
7. Stir in the beef demi-glace and 1/4 cup of water. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
8. Slice the rested beef tenderloin against the grain into medallions.
9. Serve the sliced beef with the mushroom sauce spooned over the top. Accompany with the roasted Brussels sprouts and garlic herb couscous.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin, but adjust cooking time accordingly.

Can I make this recipe dairy-free?

The sour cream and garlic herb butter contain dairy. You can try dairy-free alternatives, but the flavor and texture may change.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.