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

Indulge in a luxurious dinner that feels like a special occasion. This recipe features tender beef filets coated in a crunchy tri-colored peppercorn crust, pan-seared to perfection and finished with a rich chive butter sauce. The combination of spicy, buttery steak with creamy mashed sweet potatoes and nutty Brussels sprouts amandine creates a memorable meal that’s sure to impress.

Each component is carefully crafted to complement the others: the sweetness of the potatoes balances the peppery steak, while the toasted almonds add a delightful crunch to the tender sprouts. Whether you’re celebrating an anniversary or simply treating yourself, this dish delivers elegance and flavor in every bite.

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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 Tricolor 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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Bring 3 tablespoons butter to room temperature. Wash and dry all produce.
2. Peel and dice sweet potatoes into ½-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot; keep covered off heat.
3. 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 and tender, 18-22 minutes.
4. Thinly slice chives. Place peppercorns in a zip-top bag and crush with a heavy pan or rolling pin; pour onto a plate. Pat beef dry with paper towels and season all over with salt. Press both sides into crushed peppercorns to coat evenly.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook until almost desired doneness, 4-7 minutes per side. Add stock concentrate and 2 tablespoons water; simmer until sauce thickens, 1-2 minutes. Turn beef to coat, then transfer everything to a shallow dish. Turn off heat.
6. Mash sweet potatoes until smooth. Stir in sour cream and 1 tablespoon softened butter until combined. 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. Microwave 5-10 seconds if needed. Divide beef, sweet potatoes and Brussels sprouts among plates. Sprinkle sprouts with almonds. Top beef with chive butter. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with ribeye or sirloin steak, but adjust cooking time accordingly.

What can I use instead of tri-color peppercorns?

Black peppercorns work fine, though the flavor will be less complex. You can also use a mix of black and white peppercorns.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.