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Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin

with Brussels Sprouts Amandine & 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 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 crispy Brussels sprouts with toasty almonds, plus 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
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

¼ ounce

Chives

8 ounce

Brussels Sprouts

1 tablespoon

Tricolored Peppercorns

(ContainsTree Nuts)

10 ounce

Beef Tenderloin

1 unit

Beef Stock Concentrate

½ ounce

Sliced 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
Calories670 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber11 g
Protein40 g
Cholesterol145 mg
Sodium610 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
Baking Sheet
Large Pan
Paper Towel
Plastic Bag
Potato Masher
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. 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. • Keep covered off heat until ready to mash.

2

• While sweet potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 18-22 minutes.

3

• Meanwhile, thinly slice chives. Place 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 crushed peppercorns to evenly coat. TIP: For a milder flavor, sprinkle beef with peppercorns instead.

4

• 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.

5

• Mash drained 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 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 Brussels sprouts between plates. Sprinkle sprouts with almonds. Top beef with chive butter. Garnish with remaining chives and serve.