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

This elegant dish is perfect for a special date night or celebration. Tender beef tenderloin filets are coated in freshly cracked tri-color peppercorns and pan-seared to perfection, then finished with a savory beef stock reduction. A dollop of chive butter melts over the warm steak, adding a luxurious finish.

On the side, creamy mashed sweet potatoes are enriched with sour cream and butter, while asparagus is quickly sautéed until crisp-tender and topped with toasted almonds. Every element comes together for a restaurant-quality meal at home.

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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

1 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. Boil until easily pierced with a fork, 10-15 minutes. Drain and return to pot.
2. Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag and crush with a heavy pan or rolling pin; pour onto a plate in an even layer. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into peppercorns to coat evenly. (Tip: For a milder flavor, sprinkle beef with peppercorns instead of pressing.)
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. Just before finishing, add stock concentrate and 2 tablespoons water to the pan. Simmer until thickened and beef is cooked as desired, about 1 minute. Turn beef to coat, then transfer to a shallow dish. 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 and cook, stirring, until lightly toasted, 30 seconds to 1 minute. Season with salt and pepper. Transfer to a small bowl.
5. Mash sweet potatoes in the pot with a potato masher until smooth. (Tip: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 tablespoon room-temperature butter until combined. Season generously with salt and pepper.
6. In a second small bowl, combine remaining 2 tablespoons room-temperature butter, 1 teaspoon chives, salt and pepper. (Tip: If butter is not yet softened, microwave for 5-10 seconds.) Divide beef, sweet potatoes and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I substitute for tri-color peppercorns?

You can use black peppercorns alone or a mix of black, white and green peppercorns. The flavor will be slightly different but still delicious.

How do I know when the beef is done?

Use a meat thermometer: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium. The pan sauce step adds a bit more cooking time.