---
title: "Za'atar-Crusted Beef Tenderloin"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zaatar-crusted-beef-tenderloin-63208a9082fb3a2634014e4c
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: hard
allergens:
  - Wheat
  - Sesame
  - Milk
  - Tree Nuts
tags: []
rating: 4.5
rating_count: 810
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the complex flavors, especially the za'atar-crusted beef and creamy lemon sauce. Some found the couscous with apricots and pistachios surprisingly delightful."
  - theme: Ease of prep
    text: "Several noted it was more time-consuming and complex than expected, with one suggesting a video tutorial would help with timing."
nutrition:
  calories: 900
  protein: 44
  fat: 42
  saturated fat: 17
  carbohydrates: 89
  sugar: 19
  fiber: 9
  cholesterol: 145
  sodium: 570
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/za-atar-crusted-beef-tenderloin.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and mince or grate @garlic{4%clove}. Trim @green beans{12%oz} if necessary. Halve, peel, and slice @shallot{2%unit}. Zest and quarter @lemon{1%unit}.

Heat a drizzle of @cooking oil{5%tsp} in a #small pot over medium-high heat. Add half the garlic and cook until fragrant, ~{30%seconds}. Stir in @Israeli couscous{1.5%cup} with half the @chicken stock concentrate{4%unit}, ~½%cup water (1½ cups for 4 servings), and a big pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ~{6-8%minutes}. Keep covered off heat until ready to serve.

Meanwhile, toss @grape tomatoes{8%oz}, green beans, and remaining shallot on a #baking sheet with a large drizzle of oil, @pepper{}, and salt. Roast on top rack until browned and tender, ~{12-15%minutes}. Toss with half the @sumac{1%tsp}.

Pat @beef tenderloin filets{20%oz} dry with paper towels; season all over with half the @Za'atar spice{1%tbsp}, salt, and pepper. Heat a large pan with a drizzle of oil over medium-high heat. Add beef and sear to desired doneness, ~{4-7%minutes} per side. Turn off heat; move to a cutting board and rest. Wash out the large pan.

In the same #large pan{}, heat a drizzle of oil. Add remaining garlic and cook until fragrant, ~{30%seconds}. Whisk in ~⅓%cup water, @cream cheese{4%tbsp}, remaining stock, and a squeeze of lemon juice. Cook, whisking, until thickened, ~{2-3%minutes}. Remove from heat and whisk in @crème fraîche{4%tbsp}, 1 tablespoon @butter{4%tbsp}, and a pinch of lemon zest. Season with salt.

Add 1 tablespoon butter, a squeeze of lemon juice, and a pinch of lemon zest to the couscous along with @dried apricots{2%oz} and @pistachios{1%oz}. Stir together. Slice beef against the grain. Divide veggies and beet into plates and top with beef. Spoon sauce over everything.

Beef is fully cooked when internal temperature reaches 145°F.