Cook from day 1 to day 3
We finish the meat in the oven for it to stay tender and juicy.
P—40, F—12, C—55
Dairy
Treenut (almond)
- Olive oil
- Frying pan
- Sheet pan
- Bowl to cook couscous
- Prepare ingredients
Preheat oven to 180°C (conventional).
Rub tenderloin generously with olive oil, salt, and meat spice blend.
Trim broccoli into uniform, bite-sized pieces.
Arrange on a sheet pan, toss with olive oil and coarse sea salt.
2. Cook meat
Slide broccoli into oven while you work on the meat.
Bring a frying pan to heat over medium-high. Sear tenderloin for 1 minute per each side, flipping carefully, until all covered in savory, caramelized crust.
3. Finish
Take the sheet pan out of the oven (carefully!).
Flip broccoli florets and add meat on a side.
Put back to the oven for 15 minutes.
4. Prepare couscous and sauce
Season couscous with salt and olive oil. Add boiling water (100 ml per portion), wrap it up o cover with a flipped upside down plate and let it sit for 5 minutes.
For the yogurt sauce: In a small bowl, whisk together yogurt, sauce seasoning blend, salt, and pepper to taste.
5. Serve
Fluff couscous with a fork and divide among plates.
Top with roasted broccoli and tenderloin.
Drizzle sauce over the meat and vegetables, or serve alongside with chopped almonds.