Tri-Peppercorn Crusted Beef Tenderloin with Brussels Sprouts Amandine and Mashed Sweet Potatoes

This elegant dish is perfect for a special occasion or a romantic dinner at home. Pan-seared beef tenderloin is coated in freshly cracked tri-colored peppercorns, creating a spicy, crunchy crust that gives way to melt-in-your-mouth tenderness. Topped with a chive-flecked butter, it’s a showstopper.

On the side, crispy Brussels sprouts are tossed with toasted almonds for a classic amandine finish, while creamy mashed sweet potatoes provide a sweet and velvety contrast. Every element comes together for a memorable meal that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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, trim Brussels sprouts and halve lengthwise. Finely chop chives. Coarsely crush tricolor peppercorns using a mortar and pestle or the bottom of a heavy pan.
3. Season beef tenderloin steaks with salt and black pepper. Press crushed peppercorns onto both sides to coat.
4. Heat 1 tablespoon butter and 1 teaspoon oil in a large skillet over medium-high heat. Add Brussels sprouts cut-side down and cook without stirring until deeply browned, 3-4 minutes. Toss and continue cooking until tender, 2-3 minutes more. Season with salt and pepper. Transfer to a plate and keep warm.
5. In the same skillet, add remaining 1 teaspoon oil. Sear steaks for 2-3 minutes per side for medium-rare or to your desired doneness. Remove steaks and let rest.
6. Reduce heat to low. Add beef stock concentrate and 2 tablespoons water to the skillet, scraping up browned bits. Whisk in remaining 2 tablespoons butter until melted and smooth. Stir in half the chives. Keep warm.
7. When sweet potatoes are cool enough to handle, peel and mash with sour cream, salt and pepper to taste. Stir in remaining chives.
8. To serve, plate mashed sweet potatoes, Brussels sprouts and sliced steak. Spoon the chive butter sauce over the steak. Garnish with sliced almonds over Brussels sprouts.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin steak, but adjust cooking time accordingly as tenderness and thickness may vary.

What if I don't have tricolor peppercorns?

You can use black peppercorns alone, but the flavor and color will be less complex.

Can I make this dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The sauce may have a slightly different consistency.