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

This show-stopping dish brings together a perfectly seared beef tenderloin with a crunchy tri-colored peppercorn crust, topped with a luscious chive butter that melts over the steak. On the side, tender asparagus spears are finished with toasted almonds and creamy mashed sweet potatoes provide a sweet, smooth contrast. It’s a complete meal that feels both luxurious and comforting-ideal for a special date night or celebration.

The key to this recipe is the freshly cracked peppercorns, which deliver a fragrant, spicy kick without overwhelming the delicate beef. The chive butter adds a fresh, herbaceous note, while the asparagus amandine brings a nutty crunch. The sweet potatoes, mashed with sour cream and butter, round out the plate with their velvety texture. Follow these steps to create a restaurant-quality dinner at home.

Log in to save recipes and build weekly shopping lists.

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

0.5 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 tender, 15-20 minutes. Drain and return sweet potatoes 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-bottomed 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 peppercorns to evenly coat. (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. Add stock concentrate and 2 tablespoons water. Simmer until sauce has thickened and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat, then transfer everything 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; cook, stirring, until lightly toasted, about 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 microwave-safe bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. (If butter is still cold, 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 and serve.

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-colored peppercorns?

Black peppercorns work fine, but the tri-colored mix adds visual appeal and a slightly milder, more complex flavor.

Can I prepare the chive butter ahead of time?

Yes, you can make the chive butter up to a day in advance and refrigerate it. Let it come to room temperature before serving.