Peppercorn-Crusted Beef Tenderloin with Truffle Mashed Potatoes and Asparagus Amandine

Indulge in a gourmet three-course dining experience right at home. This elegant menu starts with a crispy crostini topped with creamy ricotta, honey, walnuts and chives. The main event is a perfectly seared beef tenderloin coated in freshly cracked black peppercorns, served alongside velvety truffle mashed potatoes and delicate asparagus amandine. Finish on a sweet note with a luscious vanilla cheesecake.

Each component is designed to impress without the hassle of a restaurant reservation. Whether you’re celebrating a special occasion or simply treating yourself, this meal delivers premium flavors and a memorable presentation. Let’s get cooking!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Vanilla Delight CheesecakeView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a pot of salted water to a boil for the potatoes.
2. Peel and dice the potatoes into 1-inch cubes. Boil until tender, about 15-18 minutes. Drain and return to the pot.
3. While potatoes cook, prepare the crostini: slice the demi-baguette into 1/2-inch rounds. Toast in the oven or a toaster until golden. Spread ricotta on each toast, drizzle with hot honey and top with chopped walnuts and snipped chives. Set aside.
4. Crush the black peppercorns coarsely using a mortar and pestle or the bottom of a skillet. Pat the beef tenderloin dry, season with salt, then press the crushed peppercorns onto all sides.
5. Heat 1 tbsp butter and 2 tsp oil in an oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes per side until a crust forms. Transfer the skillet to the oven and roast to desired doneness (about 5-7 minutes for medium-rare). Remove and let rest.
6. Meanwhile, trim the woody ends of the asparagus. In a separate skillet, melt 1 tbsp butter over medium heat. Add the sliced almonds and toast for 1-2 minutes. Add the asparagus, season with salt and pepper and cook until tender-crisp, about 4-5 minutes.
7. Mash the cooked potatoes with sour cream, crème fraîche, truffle seasoning and 1 tbsp butter. Season with salt to taste. Keep warm.
8. For the pan sauce: after removing the beef, place the skillet over medium heat. Add the beef stock concentrate and 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, about 2 minutes. Stir in any resting juices from the beef.
9. Slice the rested beef tenderloin against the grain. Serve with truffle mashed potatoes, asparagus amandine and drizzle with pan sauce. Garnish with additional chives if desired.
10. For dessert, plate the vanilla cheesecakes as is or with a dollop of whipped cream.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

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

What can I use instead of truffle seasoning?

You can substitute with a pinch of garlic powder and a drizzle of truffle oil, but the flavor will be less intense.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the beef.