Za'atar-Crusted Beef Tenderloin

🥘 Ingredients

• Israeli couscous
  1.5 c
• Za'atar spice
  1 tbsp
• beef tenderloin filets
  20 oz
• butter
  4 tbsp
• chicken stock concentrate
  4 unit
• cooking oil
  5 tsp
• cream cheese
  4 tbsp
• crème fraîche
  4 tbsp
• dried apricots
  2 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• green beans
  12 oz
• lemon
  1 unit
• pepper
• pistachios
  1 oz
• salt
• shallot
  2 unit
• sumac
  1 tsp

🍳 Cookware

• small
• baking
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and mince or grate garlic . Trim green beans if necessary. Halve, peel, and slice shallot . Zest and quarter lemon .

   garlic: 4 clove, green beans: 12 oz, shallot: 2 unit, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant, ⏱️ 30 seconds . Stir in Israeli couscous with half the chicken stock concentrate , ⏱️ timer %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.

   cooking oil: 5 tsp, Israeli couscous: 1.5 c, chicken stock concentrate: 4 unit, salt
3. 

   3

   Meanwhile, toss grape tomatoes , 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 .

   grape tomatoes: 8 oz, pepper, sumac: 1 tsp
4. 

   4

   Pat beef tenderloin filets dry with paper towels; season all over with half the Za'atar spice , 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.

   beef tenderloin filets: 20 oz, Za'atar spice: 1 tbsp
5. 

   5

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

   cream cheese: 4 tbsp, crème fraîche: 4 tbsp, butter: 4 tbsp
6. 

   6

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

   dried apricots: 2 oz, pistachios: 1 oz
7. 7

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