Beef Tenderloin with Truffle Couscous and Creamy Mustard Sauce

This dish is the epitome of umami, with every element bursting with rich, savory flavors. Tender beef tenderloin is seared to perfection and served atop chewy couscous swirled with black truffle butter and Parmesan, then finished with a creamy mustard sauce. On the side, crispy-edged roasted green beans add a fresh contrast.

Perfect for a special occasion or when you want to impress, this recipe brings together premium ingredients in a harmonious and satisfying meal. Get ready to experience the fifth taste like never before.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and 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.
2. Once water is boiling, add couscous to pot. Cook until al dente, 6-8 minutes. Drain and return empty pot to medium heat. Add truffle butter and scallion whites; cook, stirring, until softened, 1-2 minutes. Stir in cooked couscous until evenly coated. Turn off heat; cover until ready to serve.
3. Meanwhile, pat beef dry with paper towels; season with salt and pepper. Sprinkle with half the steak spice (use all for 4 servings), 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, 2-3 minutes per side (it will finish cooking in the next step). Turn off heat; wipe out pan.
4. Transfer seared beef to one side of a baking sheet. Toss green beans on opposite side 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, 10-12 minutes. (Tip: Beef may finish before green beans.) Remove from oven; let beef rest for 5 minutes.
5. Meanwhile, heat the same pan used for beef over medium-high heat. Stir in 1/4 cup water (1/3 cup for 4 servings) and stock concentrate. Simmer until slightly thickened, 1-2 minutes. Reduce heat to low and whisk in mustard. Turn off heat; stir in sour cream and any resting juices from beef. Season with salt and pepper. Tip: If sauce gets too thick, stir in hot water 1 tablespoon at a time.
6. Fluff couscous with a fork, then stir in Parmesan 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.

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 substitute for truffle butter?

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

Can I make this dish ahead?

The components are best served fresh, but you can prepare the couscous and sauce in advance and reheat gently.