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

Treat yourself to a luxurious meal that’s surprisingly simple to prepare at home. This recipe features tender beef tenderloin filets, seared to perfection and topped with a rich, creamy peppercorn sauce. The classic au poivre sauce is made with freshly crushed black peppercorns, beef stock and crème fraîche for a velvety finish.

On the side, enjoy fluffy mashed sweet potatoes infused with sage and a touch of maple syrup, plus bright roasted asparagus with a squeeze of lemon. Every element comes together for a balanced, impressive plate that’s sure to wow your guests.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 sweet potatoes 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. (Cover pot with lid to speed boiling.) Drain sweet potatoes and return to pot; cover to keep warm.
2. While sweet potatoes cook, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small bowl to soften. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems and finely chop until you have 1 tablespoon (2 tablespoons for 4). 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 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. Turn off heat; transfer beef 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 (1 teaspoon for 4 servings). Cook, stirring, until fragrant, about 30 seconds. Stir in ¼ cup water (⅓ cup for 4) and stock concentrate. Simmer until sauce thickens enough to coat the back of a spoon, 1-3 minutes. Remove from heat; stir in half the crème fraîche and 1 tablespoon butter (2 tablespoons for 4) until melted and combined. 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 (all for 4 servings), half the garlic powder, 1 teaspoon chopped sage (2 teaspoons for 4), salt and pepper. Stir with a fork to combine. (If butter is too firm, microwave for 10-15 seconds.) To the pot with sweet potatoes, add half the maple-sage butter (reserve the rest for serving), remaining crème fraîche, remaining chopped sage and remaining garlic powder. Mash with a potato masher or fork 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 reserved maple-sage butter. Squeeze lemon juice over asparagus and serve with remaining lemon wedges on the side. (Beef is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use ribeye or sirloin steak, but adjust cooking time accordingly as tenderness and thickness may vary.

What can I use instead of crème fraîche?

Heavy cream or sour cream can be substituted, though the sauce will be slightly less tangy.

How do I crush the peppercorns without a rolling pin?

Use the bottom of a heavy skillet or a mortar and pestle. Place them in a bag and press firmly.