Pan-Seared Peppercorn Beef Tenderloin with Brussels Sprouts Amandine and Mashed Sweet Potatoes

Nothing says “date night” like a perfectly cooked steak and this dish takes it to the next level. Pan-seared beef tenderloin gets a spicy, crunchy coating from freshly cracked peppercorns, then is topped with a chive-flecked butter that melts over the meat. On the side, crispy Brussels sprouts with toasted almonds and creamy mashed sweet potatoes round out the meal.

This recipe uses premium ingredients and simple techniques to create an elegant dinner that will impress anyone. Whether you’re celebrating a special occasion or just want to elevate your weeknight dinner, this dish delivers restaurant-quality flavor at home.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView 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

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView 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. Peel and dice sweet 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 sweet potatoes to pot. Keep covered off heat until ready to mash.
2. While sweet potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 18-22 minutes.
3. Meanwhile, thinly slice chives. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin; pour onto a plate and spread into an even layer. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into crushed peppercorns to evenly coat. For a 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 has thickened and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat, then transfer everything to a shallow dish.
5. Mash drained sweet potatoes until smooth. (If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 tablespoon softened butter until combined. Season generously with salt and pepper.
6. In a small microwave-safe bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. (If butter is still cold, microwave 5-10 seconds.) Divide beef, sweet potatoes and Brussels sprouts between plates. Sprinkle Brussels sprouts with almonds. Top beef with chive butter. Garnish with remaining chives and serve. Beef is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I know when the beef is done?

Use a meat thermometer: 145°F for medium-rare, 160°F for medium. The recipe suggests cooking to 145°F.

Can I make this dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The almonds and sweet potatoes are naturally dairy-free.