Beef Tenderloin with Au Poivre Sauce
with Maple Sage Sweet Potatoes & Lemony Asparagus
- Milk
True to its name, beef tenderloin is luxuriously tender—the perfect dinner to impress. Here, it’s seared to develop a deep brown crust, then drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns. Fluffy mashed sweet potatoes are sage-scented and finished with a touch of maple syrup, while lemony roasted asparagus makes a fresh side.
Ingredients
2 unit
Sweet Potatoes
6 ounce
Asparagus
1 tablespoon
Black Peppercorns
¼ ounce
Sage
1 unit
Lemon
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel sweet potatoes; dice into ½-inch pieces. • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. TIP: Cover pot with a lid to bring to a boil more quickly. • Drain sweet potatoes and return to pot. Cover to keep warm.
• While sweet potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. • Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan. • Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP (2 TBSP for 4). Quarter lemon.
• Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer beef to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
• While beef rests, heat a drizzle of oil in same pan over medium-low heat. Add ½ tsp crushed peppercorns (1 tsp for 4 servings). (Be sure to measure peppercorns—we sent more.) Cook, stirring, until fragrant, 30 seconds. • Stir in ¼ cup water (1⁄3 cup for 4) and stock concentrate. Simmer until thick enough to coat the back of a spoon, 1-3 minutes. • Remove pan from heat; stir in half the crème fraîche and 1 TBSP butter (2 TBSP for 4) until melted and combined. Cover to keep warm. TIP: If sauce is too thick, add a small splash of water.
• To bowl with softened butter, add half the maple syrup (all for 4 servings), half the garlic powder, 1 tsp chopped sage (2 tsp for 4), salt, and pepper. Using a fork, stir to combine. TIP: If needed, microwave butter for 10-15 seconds to soften. • To pot with sweet potatoes, add half the maple sage butter (save the rest for serving), remaining crème fraîche, remaining chopped sage, and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.
• If asparagus has cooled, reheat in oven for 2-3 minutes. • Slice beef against the grain. • Divide beef, sweet potatoes, and asparagus between plates. Spoon sauce over beef. Top sweet potatoes with remaining maple sage butter. Top asparagus with a squeeze of lemon juice; serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the au poivre sauce, calling it "delicious" and "to die for." Some found the sweet potatoes too sweet or heavy on sage.
- Ease of prep: Several noted it was time-consuming with many steps, but most agreed the results were worth the effort.
- Suggestions: Consider reducing sage in sweet potatoes; some preferred roasting them instead of mashing. Adjust asparagus cooking time to avoid overcooking.
- Portions: Some felt the asparagus and meat portions were too small, especially given the premium price.
- Meat quality: While many praised the tender, flavorful beef, others found it tough or gristly. Consistency seems to vary.
Reviews from our home cooks
It was hard to choose, which was better: the Au Poivre Sauce or the Maple Sage flavoring for the sweet potatoes. A Thought: While slicing the beef makes a better presentation, leaving it intact preserves the heat and juices better. Downside: Like many of your recipes, this one calls for WAY too much salt. We added a small amount to the boiling water, and ignored all other instructions to add salt. The salt from the Beef concentrate was sufficient to flavor the sauce and the beef as well.
The cut of beef was perfect!!! The maple sweet potatoes with sage was not something I'd ever thought to put together. Gorgeous!! And the asparagus was bright and crisp. Oh and the au poivre sauce? Chef's kiss!!!
This meal was very good. The beef tenderloin was delish and I even liked the sweet potato mash with the honey maple added in; the sage was good but I would've probably left it out, it added a unique but kinda weird flavor to the mash.
This recipe was also wonderful. The au poivre sauce was easy to make and very flavorful. We loved the combination of the sweet potatoes and the lemon asparagus.
The beef was the perfect potion size, by the asparagus is too thin and shrivels up to become inedible. Would prefer the larger stalks or different option. The Au Poivre sauce was delicious but was too runny (and I followed the instructions). It didn't really thicken up. Potatoes were good but portion size was large! A good meal overall except for the minor issues stated.
Loveeee this! The au poivre sauce is amazing, and the maple butter for the sweet potatoes was perfection. The only this is I got 12 pieces of asparagus. 6 stalks for each of us wasn't enough!
At first I thought maple and sage was weird to add to sweet potatoes, but boy was it good! The tenderloin was so tender and delicious. Asparagus is one of my favorite veggies, so I really enjoyed this dish.
This was utterly delicious! It would have been good unadorned, but the maple sage butter and the au poivre sauce made it fantastic.
The meat was amazing. The maple cream fraise was a bit too sweet. Asparagus might be better steamed and glazed w lemon butter. The cream fraise in meat sauce was ok. Maybe Dijon would be better w the steak and leave maple syrup for the potatoes.
The sweet potatoes with Sage were AMAZING, I will definitely be making them again. I was surprised with how easy the sauce was to make. The asparagus was a joke - four pieces for each meal was a bit stingy.
