Beef Tenderloin with Truffle Mash
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Beef Tenderloin with Truffle Mash

Beef Tenderloin with Truffle Mash

plus a Ricotta Crostini App & Vanilla Cheesecake Dessert

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!

3-Course Meal
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


6 ounce


10 ounce

Beef Tenderloin Filets

1 unit

Beef Stock Concentrate

½ ounce

Sliced Almonds

(Contains Tree Nuts)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit


(Contains Soy, Wheat)

4 ounce

Ricotta Cheese

(Contains Milk)

2 tablespoon

Crème Fraîche

(Contains Milk)

¾ ounce

Mike’s Hot Honey®

2 unit

Vanilla Delight Cheesecake

(Contains Eggs, Milk, Soy, Wheat)

2 g

Truffle Zest

1 ounce


(Contains Tree Nuts)

1 tablespoon

Black Peppercorns

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)



1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories1420 kcal
Fat85 g
Saturated Fat42 g
Carbohydrate112 g
Sugar44 g
Dietary Fiber9 g
Protein53 g
Cholesterol300 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Medium Pot
Plastic Bag
Paper Towel
Large Pan
Potato Masher


Make Crostini

• 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!

Cook Potatoes

• 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.

Prep & Coat Beef

• 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.

Cook Beef

• 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.

Cook Asparagus & Nuts

• 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

• 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.

Finish & Serve

• 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.