Pan-Seared Beef Tenderloin with Creamy Peppercorn Sauce, Maple-Sage Mashed Sweet Potatoes and Lemony Roasted Asparagus

This show-stopping dinner features perfectly seared beef tenderloin, known for its melt-in-your-mouth tenderness. A quick pan sauce made with freshly crushed peppercorns and crème fraîche adds a luxurious finish that elevates every bite.

On the side, creamy mashed sweet potatoes get a flavor boost from sage and a touch of maple syrup, while roasted asparagus brightened with lemon rounds out the plate. It’s a restaurant-quality meal you can make at home.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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. Wash and dry produce. Peel sweet potatoes and dice 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 when pierced with a fork, 15-20 minutes. Drain and return to pot; cover to keep warm.
2. While sweet potatoes cook, place 2 tablespoons butter in a small bowl to soften. Place peppercorns in a zip-close bag and crush with a rolling pin. Trim bottom 1 inch from asparagus. Pick sage leaves and finely chop until you have 1 tablespoon. Quarter lemon.
3. Toss asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
4. Pat beef tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
5. While beef rests, heat a drizzle of oil in the same pan over medium-low heat. Add ½ teaspoon crushed peppercorns and cook, stirring, until fragrant, about 30 seconds. Stir in ¼ cup water and stock concentrate. Simmer until thickened, 1-3 minutes. Remove from heat; stir in half the crème fraîche and 1 tablespoon butter until melted. Cover to keep warm. If sauce is too thick, add a splash of water.
6. To the bowl with softened butter, add half the maple syrup, half the garlic powder, 1 teaspoon chopped sage, salt and pepper. Stir to combine. To the pot with sweet potatoes, add the remaining maple sage butter, remaining crème fraîche, remaining chopped sage and remaining garlic powder. Mash until smooth and creamy. Season with salt and pepper.
7. If asparagus has cooled, reheat in oven for 2-3 minutes. Slice beef against the grain. Divide beef, sweet potatoes and asparagus between plates. Spoon sauce over beef. Top sweet potatoes with remaining maple sage butter. Squeeze lemon juice over asparagus and serve with lemon wedges.

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.

How do I know when the beef is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. The beef will continue cooking slightly while resting.

Can I make the sweet potatoes ahead?

Yes, you can mash the sweet potatoes in advance and reheat gently on the stovetop or microwave, adding a splash of water or milk if needed.