Moroccan Beef Tenderloin on Couscous with Herb Salsa

By By Helen Lagan

Moroccan Beef Tenderloin on Couscous with Herb Salsa

Add a bit of magic to your beef tenderloin eye fillet with this Moroccan-inspired recipe with delicious herb couscous salsa.

Moroccan Beef Tenderloin on Couscous with Herb Salsa Recipe

Serves 4


1 pack Silver Fern Farms Beef  Tenderloin Eye Fillet

1 cup couscous

Moroccan Rub

½ tsp allspice

½ tsp ground cinnamon

1 tsp ground cloves

1 tsp ground cardamon

1 tsp ground ginger

1 tsp ground cumin

1 tsp black pepper

½ tsp sugar

2 tsp sea salt

1 tbsp paprika

Herb Salsa

1 cup fresh parsley

1 cup fresh coriander

10 mint leaves

2 cloves garlic

1 cup green olives

2 large red capsicums, roasted and peeled

juice of 1 lemon

½ cup olive oil


To make the Moroccan rub, combine ingredients.

Season tenderloin with rub, leave for 15 minutes. Sear tenderloin on a pre-heated barbecue, 1-2 minutes each side. Transfer to a 200ºC oven and bake for 10-12 minutes for medium-rare. Rest, covered with foil, for 5 minutes.

Put couscous in a heatproof bowl. Add 1¼ cups boiling water. Stir; cover. Stand until liquid is absorbed. Remove cover, fluff couscous with a fork.

Meanwhile, to make herb salsa, finely chop parsley, coriander, mint, garlic, green olives and roasted capsicums. Add lemon juice, whisk in olive oil. Season.

Add half the salsa to couscous. Toss and season. Assemble couscous on a platter. Thinly slice the tenderloin against the grain and lay slices on top of couscous. Drizzle remaining salsa over the entire dish.


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