Tri-Pepper 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 filets are coated in freshly crushed tri-colored peppercorns, then pan-seared to perfection and finished with a savory pan sauce. A dollop of chive butter melts over the steak, adding a rich, herbaceous finish.

On the side, creamy mashed sweet potatoes get a tangy lift from sour cream, while asparagus is quickly sautéed and topped with toasted almonds for a delightful crunch. Every element comes together for a memorable meal that feels indulgent yet approachable.

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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. Bring to a boil and cook until easily pierced with a fork, 15-20 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 and spread into an even layer. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into the peppercorns to coat evenly. For a milder flavor, sprinkle beef with crushed 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. Add stock concentrate and 2 tablespoons water to the pan. Simmer until sauce thickens and beef reaches desired doneness, 1-2 minutes. Turn beef to coat, then transfer to a shallow dish. Turn off heat; 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 until smooth. If potatoes have cooled, mash over medium-low heat. Stir in sour cream and 1 tablespoon softened butter until combined. Season generously with salt and pepper.
6. In a second small bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. If butter is still cold, 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 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 cooking times in the recipe are for medium-rare.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The chive butter may not firm up the same way, but it will still be flavorful.