Peppercorn-Crusted Beef Tenderloin with Chive Butter, Asparagus Amandine and Mashed Sweet Potatoes

This elegant dish is perfect for a special date night or a celebratory dinner at home. A perfectly seared beef tenderloin is coated in freshly cracked black peppercorns for a spicy, crunchy crust, then topped with a luscious chive butter that melts over the warm steak. On the side, tender asparagus spears are tossed with toasted almonds and creamy mashed sweet potatoes provide a sweet and savory balance.

Every element of this meal is designed to impress, yet it comes together in under an hour. The combination of textures and flavors-from the peppery steak to the nutty asparagus and velvety sweet potatoes-will make you feel like you’re dining at a fine restaurant. Follow these simple steps to create a restaurant-quality dinner at home.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and microwave for 5 minutes, then transfer to oven and bake until tender, about 20 minutes. Alternatively, bake directly in oven for 45-60 minutes.
2. While sweet potatoes cook, prepare the chive butter: Finely chop chives. In a small bowl, combine 2 tablespoons softened butter and chives. Mix well and set aside.
3. Crush black peppercorns using a mortar and pestle or place them in a zip-top bag and crush with a rolling pin until coarsely ground. Pat beef tenderloin dry with paper towels, then press the crushed peppercorns onto all sides of the steak to coat evenly.
4. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the peppercorn-crusted steak and sear for 2-3 minutes per side for medium-rare or until desired doneness. Remove steak from skillet and let rest for 5 minutes.
5. In the same skillet, add remaining 1 teaspoon oil and asparagus. Cook over medium-high heat, turning occasionally, until tender and lightly charred, about 4-5 minutes. Sprinkle with sliced almonds and toss for 1 minute. Remove from heat.
6. When sweet potatoes are done, let cool slightly, then peel off skins. In a bowl, mash sweet potatoes with sour cream and 1 tablespoon butter until smooth. Season with salt and pepper to taste.
7. To serve, divide mashed sweet potatoes between plates. Arrange asparagus amandine alongside. Slice the beef tenderloin against the grain and place on top of the sweet potatoes. Top each steak with a pat of chive butter.
8. If desired, make a quick pan sauce: After removing steak, add beef stock concentrate and 2 tablespoons water to the skillet, scraping up browned bits. Simmer for 1 minute, then drizzle over the steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute filet mignon or sirloin steak, but adjust cooking time accordingly.

How do I make this dish dairy-free?

Use dairy-free butter and sour cream alternatives and skip the butter in the sweet potatoes or use a plant-based substitute.

Can I prepare the chive butter in advance?

Absolutely! The chive butter can be made up to 2 days ahead and stored in the refrigerator. Let it soften before using.