Peppercorn Crusted Beef Tenderloin
with Chive Butter, Asparagus Amandine, and Mashed Sweet Potatoes
If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Pan-seared, pepper-crusted steaks are drizzled with a chive-flecked butter sauce (cue the swoons). But it’s not just any pepper, and it’s not just any steak: here, freshly cracked tri-colored peppercorns provide a spicy, crunchy coating for melt-in-your-mouth beef tenderloin. On the side, there’s delicately crisp asparagus with toasty almonds and creamy mashed sweet potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Beef Tenderloin Filets
Beef Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
Bring 3 TBSP 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. Boil until easily pierced by a fork, 10-15 minutes. Drain and return to pot
Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Put peppercorns in a zipclose bag and crush with a heavy pan or rolling pin; pour onto a plate in an even layer. 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. Just before finishing, add stock concentrate and 2 TBSP water to pan. Simmer until thickened and beef is cooked as desired, about 1 minute. Turn beef to coat, then transfer to a shallow dish. Wipe out pan.
Heat a drizzle of oil in 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 same pan and cook, stirring, until lightly toasted, 30 seconds to 1 minute. Season with salt and pepper. Transfer to a small bowl.
Mash sweet potatoes in pot with a potato masher until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP room-temperature butter until combined. Season generously with salt and pepper.
In a second small bowl, combine remaining 2 TBSP room-temperature butter, 1 tsp chives, salt, and pepper. (TIP: If butter is not yet softened, 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.