Za’atar-Crusted Beef Tenderloin with Roasted Veggies and Pistachio Couscous

Indulge in a restaurant-quality meal with this za’atar-crusted beef tenderloin, perfectly seared and served alongside sumac-roasted vegetables and a bed of pistachio and apricot pearl couscous. The creamy lemon sauce ties everything together, adding a bright, tangy finish.

This recipe is ideal for a special occasion or when you want to impress dinner guests. The combination of Middle Eastern spices, tender beef and rich sauce creates a memorable dining experience.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Mince or grate garlic. Trim green beans if needed. Halve, peel and slice shallot. Zest lemon and quarter it.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds. Stir in couscous, half the stock concentrates, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until couscous is tender, 6-8 minutes. Keep covered off heat.
3. Meanwhile, on a baking sheet, toss green beans, tomatoes and shallot with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Sprinkle with half the sumac (all for 4 servings) and toss gently.
4. Pat beef dry with paper towels. Season all over with half the za’atar (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Sear beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest. Wipe out pan.
5. In the same pan, heat a drizzle of oil over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. Whisk in 1/3 cup water (1/2 cup for 4 servings), cream cheese, remaining stock concentrates and a squeeze of lemon juice. Cook, whisking, until thickened, 2-3 minutes. Remove from heat; whisk in crème fraîche, 1 tbsp butter (2 tbsp for 4) and a pinch of lemon zest. Season with salt and pepper. If too thick, add a splash of water.
6. To the couscous, add apricots, pistachios, 1 tbsp butter (2 tbsp for 4), a squeeze of lemon juice, a pinch of lemon zest, salt and pepper. Stir to combine. Add a drizzle of olive oil if dry. Slice beef against the grain. Divide veggies and couscous among plates. Top couscous with beef. Spoon sauce over everything and serve.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use sirloin or ribeye, but adjust cooking time accordingly as they may be less tender.

What can I use instead of za'atar?

You can make a substitute by mixing dried thyme, sesame seeds, sumac and salt. Use 1 tablespoon of the mixture.

Can I prepare this recipe ahead of time?

You can roast the vegetables and cook the couscous ahead, but sear the beef and make the sauce just before serving for best results.