Peppercorn-Crusted Beef Tenderloin
with Chive Butter, Asparagus Amandine & 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 topped with a chive-flecked butter (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.
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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 (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 tender, 15-20 minutes. Drain and return sweet potatoes to pot.
Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Put peppercorns in a zip-close bag and crush with a heavy-bottomed 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.
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, then transfer everything to a shallow dish. Turn off heat; 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; cook, stirring, until lightly toasted, 1 minute. Season with salt and pepper. Transfer to a small bowl.
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.
In a second small microwave-safe 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 and serve.