Peppercorn-Crusted Beef Tenderloin
with Chive Butter, Asparagus Amandine, and Mashed Sweet Potatoes
- Tree Nuts
- Milk
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.
Ingredients
2 unit
Sweet Potatoes
¼ ounce
Chives
6 ounce
Asparagus
1 tablespoon
Tricolor Peppercorns
(Contains: Tree Nuts)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
1 ounce
Almonds
(Contains: Tree Nuts)
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tender, juicy beef and flavorful peppercorn crust; some found the sweet potato mash delicious.
- Ease of prep: Several noted it was quick and easy to prepare, though a few found timing all components challenging.
- Suggestions: Consider using less peppercorn for milder flavor; try roasting asparagus for easier cooking.
- Portions: Some felt the steak and vegetable portions were small for the premium price.
- Texture: A few found the beef tough or gristly; others praised its tenderness.
Reviews from our home cooks
Amazing!!! Best meal I've ever cooked! Peppercorn adds a nice crunch to the meat and the sweet potatoes were smooth and the perfect pairing. I subbed green beans for the asparagus as it went bad before I cooked and the sub worked very well. This is a new household favorite!
Wow! The peppercorns made this meat. I was hesitant so I sprinkled them rather than coating the beef tenderloin in them and for me it was the right choice. The meat was tender and flavorful after cooking 6 minutes on each side. The sweet potatoes and asparagus were perfection. A definite keeper of a meal.
Loved this meal! Mashed sweet potatoes were a nice addition. The almonds on the asparagus are a tasty touch. The tenderloin were equal size and delicious with the pepper! I feel like a real chef! Extremely happy with all your recipes!
Excellent meal. The steak was super tender and we loved the chive butter. The Asparagus Amandine was great as well. The mashed sweet potatoes are always a hit.
The quality of the meat was excellent. The chive butter was a nice option, but the meal was rich enough without it. Normally I'm not a sweet potato fan, but prepared this way, I loved them.
Everything about this dish was good. I really enjoyed the pepper coating on the meat and the almonds with the asparagus. The sauce and chive butter were delicious.
This meal was especially good. The peppercorn really added to the taste of the beef and made for a delicious crust coating for the meat. Great menu.
Tenderloin was amazing. But overall, the recipe called for too much salt and pepper and was too rich, with both cream cheese and butter added to the yam, and chive butter sauce over everything.
The beef tenderloin and the asparagus was exceptional. The sweet potatoes need something. I don't know if the type of sweet potato you used or that I'm used to a much more flavorful, Southern sweet potato recipe, but they were bland and I wouldn't fix them that way again.
The quality of the meat is amazing and the peppercorn sauce was spectacular. Restaurant quality meal!
