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

This elegant dish features tender beef tenderloin seared to perfection and topped with a luscious, creamy peppercorn sauce. The classic au poivre sauce gets a modern twist with crème fraîche, making it velvety smooth and packed with flavor.

On the side, fluffy mashed sweet potatoes are infused with sage and a touch of maple syrup, while roasted asparagus gets a bright squeeze of lemon. Together, they create a balanced, impressive meal that’s easier than you think.

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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

1 tablespoon Cooking 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 rack in top position. Peel sweet potatoes and dice into ½-inch cubes. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until fork-tender, 15-20 minutes. Drain and return to pot; cover to keep warm.
2. While sweet potatoes cook, soften 2 tablespoons butter in a small bowl at room temperature. Place peppercorns in a zip-top bag and crush with a rolling pin or heavy pan. Trim bottom 1 inch from asparagus. Finely chop sage leaves until you have 1 tablespoon. Quarter the 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 generously with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Sear beef until browned and cooked to your liking, 4-7 minutes per side. Transfer to a cutting board and let rest at least 5 minutes. Wipe out any burnt bits from the skillet.
5. While beef rests, heat a drizzle of oil in the same skillet over medium-low heat. Add ½ teaspoon crushed peppercorns (1 teaspoon for 4 servings) and cook until fragrant, about 30 seconds. Stir in ¼ cup water and the beef stock concentrate. Simmer until slightly thickened, 1-3 minutes. Remove from heat; stir in half the crème fraîche and 1 tablespoon butter until smooth. Cover to keep warm. If sauce is too thick, add a splash of water.
6. To the softened butter, add half the maple syrup, half the garlic powder, 1 teaspoon chopped sage, salt and pepper. Mash with a fork to combine. To the pot with sweet potatoes, add the remaining maple-sage butter, remaining crème fraîche, remaining sage and remaining garlic powder. Mash until smooth and creamy. Season with salt and pepper.
7. If asparagus has cooled, reheat in the oven for 2-3 minutes. Slice beef against the grain. Divide beef, sweet potatoes and asparagus among plates. Spoon peppercorn 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?

Yes, but tenderloin is ideal for its tenderness. You could substitute filet mignon or a thick-cut sirloin, adjusting cooking time as needed.

How do I make the sauce dairy-free?

Replace butter with a dairy-free alternative and use coconut cream instead of crème fraîche. The flavor will change slightly but still be delicious.

Can I prepare any components ahead?

You can boil and mash the sweet potatoes up to a day ahead. Reheat gently before serving. The sauce is best made fresh, but you can crush peppercorns in advance.