Peppercorn-Crusted Beef Tenderloin with Truffle Mashed Potatoes and Asparagus Amandine

Treat yourself to a luxurious dinner without leaving home. This three-course meal features a crispy ricotta and honey crostini appetizer, a main course of peppercorn-crusted beef tenderloin served with creamy truffle mashed potatoes and delicate asparagus amandine and a sweet vanilla cheesecake dessert. Perfect for a special occasion or a romantic night in.

Each component is designed to impress, yet the steps are straightforward for home cooks. The beef is coated in freshly crushed peppercorns for a bold crust, while the mashed potatoes get an earthy upgrade with truffle zest. A simple chive butter adds the finishing touch. Follow along to create a memorable feast.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.75 ounce Mike’s Hot Honey®View ingredient guideLike ingredientDislike ingredient

2 unit Vanilla Delight CheesecakeView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring 3 tablespoons butter to room temperature. Wash and dry produce. Slice baguette crosswise into 8 rounds. Thinly slice chives. Spread baguette rounds on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. In a small bowl, season ricotta with salt and pepper. Spread ricotta onto toasted baguette, drizzle with hot honey and sprinkle with walnuts and half the chives. Set aside for snacking or serve with the main course.
2. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Cover and keep off heat until ready to mash.
3. Meanwhile, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Pour onto a plate and spread evenly. Trim woody ends from asparagus. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into peppercorns to coat evenly. For milder flavor, sprinkle beef with peppercorns instead.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, 4-7 minutes per side. Add stock concentrate and 2 tablespoons water. Simmer until sauce thickens and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat. Transfer beef and sauce to a shallow dish. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute. Season with salt and pepper. Transfer to a small bowl.
6. Mash potatoes with a potato masher or fork until smooth. If potatoes have cooled, mash over medium-low heat. Stir in sour cream, crème fraîche, 1 tablespoon softened butter and truffle zest to taste. Season generously with salt and pepper.
7. In a small microwave-safe bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. If butter is cold, microwave 5-10 seconds. Divide beef, mashed potatoes and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with remaining chives. Serve cheesecakes for dessert.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness, but you can substitute with ribeye or sirloin steak. Adjust cooking time accordingly.

What can I substitute for truffle zest?

If you don’t have truffle zest, you can use a drizzle of truffle oil or omit it for plain mashed potatoes.

Can I prepare the crostini ahead of time?

Yes, you can toast the baguette slices in advance. Assemble with ricotta, honey and toppings just before serving to keep them crisp.