Peppercorn-Crusted Beef Tenderloin with Brussels Sprouts Amandine and Mashed Sweet Potatoes

This elegant dish features tender beef tenderloin coated in freshly cracked black peppercorns, pan-seared to perfection and finished with a rich chive butter. On the side, enjoy crispy roasted Brussels sprouts sprinkled with toasted almonds and velvety mashed sweet potatoes with a touch of sour cream.

Perfect for a special date night or holiday meal, this recipe is surprisingly simple to prepare. The combination of spicy pepper crust, creamy sweet potatoes, and nutty Brussels sprouts creates a harmonious balance of flavors and textures that will impress any guest.

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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 Black 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

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon 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. Preheat oven to 425°F (220°C). Bring 3 tablespoons butter to room temperature. Wash and dry 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; keep covered off heat.
2. While sweet potatoes cook, 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 brown and tender, 18-22 minutes.
3. Thinly slice chives. Place 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 crushed peppercorns to coat evenly. For a milder flavor, sprinkle beef with peppercorns instead.
4. 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 (3 tablespoons for 4 servings). Simmer until sauce thickens and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat, then transfer everything to a shallow dish.
5. Mash drained sweet potatoes until smooth. (If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 tablespoon softened butter (2 tablespoons for 4 servings) until combined. Season generously with salt and pepper.
6. In a small microwave-safe bowl, combine remaining 2 tablespoons softened butter (4 tablespoons for 4 servings), 1 teaspoon chives (2 teaspoons for 4), salt, and pepper. (If butter is still cold, microwave 5-10 seconds.) Divide beef, sweet potatoes, and Brussels sprouts between plates. Sprinkle Brussels sprouts with almonds. Top beef with chive butter. Garnish with remaining chives and serve. Beef is fully cooked when internal temperature reaches 145°F (63°C).

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 times accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Can I make this dairy-free?

Yes, use dairy-free butter and omit the sour cream or substitute with a dairy-free alternative.