Beef Tenderloin with Truffled Couscous and Mustard Sauce

This dish is the epitome of umami. Every component bursts with savory depth, from the melt-in-your-mouth beef tenderloin to the chewy couscous swirled with black truffle butter and Parmesan. Topped with a creamy mustard sauce and served with crispy-edged roasted green beans, it’s a meal that feels truly luxurious.

Whether you’re celebrating a special occasion or simply want to elevate your weeknight dinner, this recipe delivers restaurant-quality flavor at home. The combination of tender steak, earthy truffle and tangy mustard is simply irresistible.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

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. Bring a small pot of salted water to a boil for the couscous.
2. Trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly crispy.
3. While the beans roast, cook the Israeli couscous in the boiling water according to package directions (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 steaks dry with paper towels. Season generously on all sides with the bold & savory steak spice, salt and pepper.
6. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil, then sear the steaks for 2-3 minutes per side until a deep brown crust forms.
7. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare (or to your desired doneness). Remove from oven and let rest for 5 minutes.
8. While the steak rests, make the sauce. In a small saucepan, whisk together the sour cream, Dijon mustard, beef stock concentrate and 2 tablespoons of water. Warm over low heat, stirring constantly, until smooth and heated through. Do not boil.
9. Slice the scallions thinly, separating white and green parts.
10. To serve, divide the truffled couscous between plates. Slice the beef tenderloin against the grain and place on top of the couscous. Spoon the mustard sauce over the beef. Garnish with sliced scallions and serve the roasted green beans on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Israeli couscous?

Regular couscous or orzo work well, though cooking times may vary.

Can I make the sauce ahead of time?

Yes, prepare the sauce and gently reheat before serving.