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Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin

with Chive Butter, Asparagus Amandine, and Mashed Sweet Potatoes

Gourmet Plus
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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.

Allergens:Tree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

¼ ounce

Chives

6 ounce

Asparagus

1 tablespoon

Tricolored Peppercorns

(ContainsTree Nuts)

10 ounce

Beef Tenderloin

1 unit

Beef Stock Concentrate

1 ounce

Almonds

(ContainsTree Nuts)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber9 g
Protein40 g
Cholesterol145 mg
Sodium620 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Peeler
Paper Towel
Plastic Bag
Large Pan
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Bring 3 TBSP butter (6 TBSP for 4 servings) 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 easily pierced by a fork, 15-20 minutes. Drain and return to pot.

2

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 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. TIP: 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 TBSP water (3 TBSP for 4 servings) to pan. Simmer until sauce is thickened and beef reaches desired doneness, 1-2 minutes. Turn beef to coat, then transfer to a shallow dish. Turn off heat; wipe out pan.

4

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.

5

Mash sweet potatoes until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP softened butter (2 TBSP for 4 servings) until combined. Season generously with salt and pepper.

6

In a second small bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp chives (2 tsp for 4), salt, and pepper. (TIP: 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.