Pan-Seared Peppercorn Beef Tenderloin with Chive Butter, Asparagus Amandine and Creamy Mashed Sweet Potatoes

This elegant dish features pan-seared beef tenderloin with a crunchy coating of freshly crushed tri-colored peppercorns, topped with a luscious chive butter that melts over the steak. The combination of spicy, buttery and savory flavors is simply irresistible.

On the side, enjoy delicately crisp asparagus sprinkled with toasted almonds and creamy mashed sweet potatoes enriched with sour cream and butter. This meal is perfect for a romantic dinner or any occasion that calls for something truly special.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 3 tablespoons butter to room temperature. Wash and dry all produce. Peel and dice sweet potatoes 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, 15-20 minutes. Drain and return sweet potatoes to pot.
2. Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Put peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin; pour onto a plate and spread into an even layer. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into peppercorns to evenly coat. (For a milder flavor, sprinkle beef with peppercorns instead.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, 4-7 minutes per side. Add stock concentrate and 2 tablespoons water. Simmer until sauce has thickened and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat, then transfer everything to a shallow dish. Turn off heat; wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. Add almonds to the same pan; cook, stirring, until lightly toasted, 1 minute. Season with salt and pepper. Transfer to a small bowl.
5. Mash sweet potatoes until smooth. (If potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 tablespoon softened butter until combined. Season generously with salt and pepper.
6. In a second small microwave-safe bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. (If butter is still cold, microwave 5-10 seconds.) Divide beef, sweet potatoes and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with other tender cuts like ribeye or sirloin, but adjust cooking time accordingly.

How do I crush the peppercorns without a bag?

You can use a mortar and pestle or place the peppercorns between two sheets of parchment paper and crush with a rolling pin.

Can I make this dish ahead of time?

The sweet potatoes and chive butter can be prepared in advance. Cook the beef and asparagus just before serving for best results.