Beef Tenderloin with Truffle Mash
plus a Ricotta Crostini App & Vanilla Cheesecake Dessert
- Tree Nuts
- Milk
- Eggs
- Soy
- Wheat
Staying in is a win-win with this gourmet feast. Whether you’re cooking for two or ordering additional servings for a group, you and your loved ones will enjoy three luxe courses while avoiding restaurant crowds (and prices!). Kick things off with a toasty crostini appetizer topped with ricotta, honey, walnuts, and chives. The main course features premium beef tenderloin coated in freshly ground peppercorns, mashed potatoes swirled with truffle zest, and a delicate asparagus amandine. For dessert, swoon-worthy vanilla cheesecakes sweeten the deal. Here’s to savoring quality time alongside restaurant-quality food!
Ingredients
12 ounce
Potatoes
2 g
Truffle Seasoning
2 tablespoon
Sour Cream
1 ounce
Walnuts
(Contains: Tree Nuts)
6 ounce
Asparagus
2 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Beef Tenderloin Steak
1 tablespoon
Black Peppercorns
4 ounce
Ricotta Cheese
(Contains: Milk)
2 unit
Vanilla Delight Cheesecake
(Contains: Eggs, Milk, Soy, Wheat)
¾ ounce
Hot Honey
1 unit
Beef Stock Concentrate
¼ ounce
Chives
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4) to room temperature. Wash and dry produce. • Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. • Spread sliced baguette out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between 2 baking sheets; toast on top and middle racks.) • Place ricotta in a small bowl; season with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
• Dice 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 potatoes to pot. Keep covered off heat until ready to mash.
• Meanwhile, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin; pour onto a plate and spread out in an even layer. Trim and discard woody bottom ends from asparagus. • 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.
• 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 TBSP water (3 TBSP for 4 servings). Simmer until sauce has thickened and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat. • Turn off heat; transfer beef and sauce to a shallow dish. Wipe out pan.
• Heat a drizzle of oil in pan used for beef over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a second small bowl.
• Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step) and as much truffle zest as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and pepper.
• In a third small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds. • Divide beef, mashed potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with any remaining chives and serve. • Serve cheesecakes for dessert.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful beef tenderloin and truffle mash, though some found the peppercorn crust too strong.
- Ease of prep: While some found it time-consuming, most agreed the clear instructions made this restaurant-quality meal achievable at home.
- Suggestions: Consider using less truffle zest and peppercorns to taste; try roasting the asparagus for added flavor.
- Portions: Some felt the steak portions were small for the premium price, while others found the three-course meal very filling.
- Appetizer: The ricotta crostini with hot honey was a surprise hit, with many calling it their favorite part 🍯.
Reviews from our home cooks
The beef tenderloin was perfectly cooked and so tender. The truffle mash was a chance to really experience the taste of truffle. Would have never guessed the asparagus could be so enjoyable. The ricotta crostini appetizer was a nice touch and the cheesecake was a great finish.
What an amazing treat for Valentine's Day! Excellent tender cut of tenderloin and the truffle mash was delish! My husband said this was the best ever asparagus recipe with the toasted slivered almonds. I made a strawberry sauce for the cheesecakes and they were heavenly! I would like to order more of the cheesecakes to have on hand in the freezer.
I added this to my box as a Valentine's Day gift to my husband. We absolutely loved it. The crostini app was so delicious. The beef tenderloin was super tender and the sauce was ridiculously good. The cheesecake was the perfect ending too. I think these 3 course meals are perfect for a cute date night in. Would definitely order one again
My hubby went a bit overboard with the peppercorns, but overall this was a great meal. Loved the ricotta crostini appetizer with the hot honey! It was a perfect hot and creamy blend! The steaks were super tender and juicy, and the mashed potatoes were flavorful with the truffle and sour cream. Delicious!
The crostini and the truffle mashed potatoes were amazing and the stars of the dish. The cheesecake was "meh" Asparagus were pretty good with the almonds on them. The beef tenderloin was very good but We liked the chicken bruschetta dish offered last year better.
Truffle mash amazing. Ricotta Crostini App was good. but I am not a fan of honey but like the spicy kick. Someone who likes honey would love it. Tenderloin was incredible tender and delicious.
Oh my gosh this meal was to DIE for!!!! The tenderloin came out perfectly and the sauce it marinated in added so much flavor. I have never tried truffle before and was planning to add the seasoning to the mashed potatoes, before trying them and realizing they were so good without it that I couldn't ruin what I already had haha. I added a little minced garlic in with them while they cooked, and topped them with some of the chive butter at the end. I've never had asparagus before and wasn't sure if I would like it, but I also loved how it turned out! Through a little minced garlic in with those as well to help give them some more flavor, and found myself wanting more!! 10/10 meal and a great Valentine's memory <3
The appetizer needed less than half of the ricotta that was sent. Also could've done fine with half the toppings, so that felt like a lot of wasted ingredients. Truffle mash was excellent but I wish I'd reserved some cooking water to make it less dense. Asparagus and beef were perfect. We were too full to even eat the cheesecake.
The Crostini was a really fun and tasty thing to make before cooking. I didn't love the asparagus and the almonds didn't really toast well on my stove, just got close to burning in some spots. Truffled mash potatoes were also unique to have. Also grinding the peppercorns was an enormous hassle. We gave up and just used our own black pepper.
Absolutely wonderful! My husband is a big meat eater, and this meal was super fun to cook and delicious. The truffle mash was amazing!
