Peppercorn-Crusted Beef Tenderloin
with Brussels Sprouts 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 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potato
¼ ounce
Chives
8 ounce
Brussels Sprouts
1 tablespoon
Tricolored Peppercorns
(Contains Tree Nuts)
10 ounce
Beef Tenderloin Steak
1 unit
Beef Stock Concentrate
½ ounce
Sliced Almonds
(Contains Tree Nuts)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
