Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 30 minutes
 

1. Slice the beef tenderloin; coat with oil, pepper and thyme.
2. Marinate for 30 minutes in the refrigerator.
3. Peel the pears and cut them into wedges; core them and toss with lemon juice.
4. Heat the butter in a skillet and sear the beef slices on both sides.
5. Add the pears and brown lightly. Pour the honey over the meat and pears and caramelize.
6. Add the cider and reduce by half.
7. Blend in the mustard.
8. Off the heat, add the water and couscous. Let rest for 5 minutes.
9. Correct the seasoning and reheat for a few moments as needed.