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

Indulge in a restaurant-quality meal at home with this peppercorn-crusted beef tenderloin. The tri-colored peppercorns create a spicy, crunchy crust that perfectly complements the melt-in-your-mouth tenderloin. Topped with a chive butter, this dish is sure to impress.

On the side, enjoy crispy Brussels sprouts amandine-roasted until golden and tossed with toasted almonds-alongside creamy mashed sweet potatoes. It’s a complete, elegant dinner that’s perfect for a special occasion or a romantic date night.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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 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.
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 brown and tender, 18-22 minutes.
4. 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 peppercorns to evenly coat. For a milder flavor, sprinkle beef with peppercorns instead.
5. 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.
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 between plates. Sprinkle sprouts with almonds. Top beef with chive butter. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for this recipe due to its tenderness, but you can substitute with ribeye or sirloin steak. Adjust cooking time accordingly.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The taste and texture may vary slightly.

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.