Tri-Color Peppercorn Crusted Beef Tenderloin with Chive Butter, Asparagus Amandine and Mashed Sweet Potatoes

Indulge in a restaurant-quality meal at home with this peppercorn-crusted beef tenderloin. The steak is pan-seared with a crunchy coating of freshly cracked tri-colored peppercorns, then topped with a rich chive butter that melts over the warm meat. On the side, tender asparagus is tossed with toasted almonds and creamy mashed sweet potatoes provide a sweet, velvety contrast.

This dish is perfect for a special date night or any occasion when you want to impress. The combination of textures and flavors-spicy, crunchy, creamy and nutty-creates a memorable dining experience. Follow the steps below to create this elegant meal in your own kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Peel and dice sweet potatoes into 1-inch cubes. Trim woody ends from asparagus. Finely chop chives. Crack tricolor peppercorns in a mortar and pestle or place in a bag and crush with a heavy pan.
2. Place sweet potatoes in a medium pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to pot. Mash with sour cream, 1 tablespoon butter, salt and black pepper to taste. Cover to keep warm.
3. While potatoes cook, season beef tenderloin steaks all over with salt. Press the cracked peppercorns onto both sides of the steaks to form a crust. Heat 1 teaspoon cooking oil in a large oven-safe skillet over medium-high heat. Sear steaks for 2-3 minutes per side, until golden brown. Transfer skillet to the oven and roast to desired doneness (about 5-7 minutes for medium-rare). Remove from oven, transfer steaks to a plate and tent with foil. Let rest 5 minutes.
4. In the same skillet (wipe out excess oil if needed), add 1 teaspoon cooking oil over medium heat. Add sliced almonds and cook, stirring, until golden, about 1 minute. Add asparagus and cook, tossing, until bright green and tender, 3-4 minutes. Season with salt and black pepper. Remove from heat.
5. In a small bowl, combine remaining 2 tablespoons butter (softened) with chopped chives. Mix well. Season with a pinch of salt.
6. Serve the peppercorn-crusted beef tenderloin with a dollop of chive butter on top, alongside the asparagus amandine and mashed sweet potatoes.
7. For extra flavor, drizzle any accumulated juices from the rested steak over the meat.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with ribeye or sirloin steak. Adjust cooking time accordingly based on thickness and desired doneness.

How do I store leftovers?

Store leftover steak, asparagus and mashed sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip the sour cream in the mashed potatoes.