• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Halve tomatoes.

• Toss Brussels sprouts on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Arrange cut sides down. • Roast on top rack until browned and tender, 15-20 minutes.

• Melt half the garlic herb butter in a medium pot over medium-high heat. Add couscous and cook until toasted, 1-2 minutes. • Stir in 3/4 cup water (11/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Transfer beef to a plate to rest.

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. • Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. • Stir in 1 TBSP butter and any resting juices from beef.

• Fluff couscous with a fork and stir in remaining garlic herb butter. Season with salt and pepper. • Divide Brussels sprouts, couscous, and beef between plates. Top beef with burst balsamic tomatoes and serve.