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

If you’re looking to create a memorable date-night dinner at home, this tri-pepper crusted beef tenderloin is the ultimate showstopper. The steak is pan-seared with a crunchy coating of freshly cracked tri-colored peppercorns, then drizzled with a luscious chive butter that melts into every bite. On the side, you’ll find delicately crisp asparagus topped with toasted almonds and velvety mashed sweet potatoes. It’s a complete, elegant meal that feels like a special occasion.

This recipe is all about balancing bold flavors and textures. The peppercorn crust adds a spicy kick and satisfying crunch to the tender beef, while the chive butter brings a fresh, herbaceous richness. The sweet potatoes are mashed with sour cream and butter for a creamy, slightly tangy contrast and the asparagus amandine offers a nutty, crisp finish. Whether you’re celebrating an anniversary or just want to elevate your weeknight dinner, this dish is sure to impress.

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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

6 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. Put 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 evenly coat. (TIP: For a milder flavor, sprinkle beef with peppercorns instead.)
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 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 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 filet mignon or a thick-cut sirloin. Adjust cooking time as needed.

How do I know when the beef is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The peppercorn crust may make visual cues tricky.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use dairy-free sour cream. The chive butter can be made with vegan butter.