Peppercorn-Crusted Beef Tenderloin
with Brussels Sprouts Amandine & 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 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 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.
Ingredients
2 unit
Sweet Potatoes
¼ ounce
Chives
8 ounce
Brussels Sprouts
1 tablespoon
Black Peppercorns
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 produce. • Peel and dice sweet potatoes into 1⁄2-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.
• Mash drained sweet potatoes until smooth. (TIP: If sweet 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 Brussels sprouts with almonds. Top beef with chive butter. Garnish with remaining chives and serve.
Beef is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tender, flavorful beef tenderloin, though some found the peppercorn crust too strong 🌶️.
- Ease of prep: Several noted it was surprisingly easy to make, though crushing peppercorns and timing multiple components was challenging for some.
- Suggestions: Consider using less peppercorn for a milder flavor; try toasting the almonds for extra crunch on Brussels sprouts.
- Portions: Some felt the steak and sweet potato portions were too small, especially given the premium price.
- Quality: While many praised the tender beef, others found it unexpectedly tough or gristly for a premium cut.
Reviews from our home cooks
The beef tenderloin was outstanding, tender and flavorful. I loved it with the cracked peppercorns and chive butter. The brussel sprouts amandine were delicious. I also enjoyed the mashed sweet potatoes with butter and sour cream. I'd get this again.
The meal was delicious. We baked the sweet potatoes and mashed them with brown sugar, dried cranberries, and toasted pecans. This beef tenderloin was not as tender as some that we have had. Brussels sprouts were tender but a little dry--needed more olive oil which was easily accomplished. Great Meal!
We were very happy with this one. The beef was tender and flavorful, and roasted brussels sprouts are always a winner. The raw almonds should be lightly toasted. The mashed sweet potato worked well generously drizzled with the peppery sauce.
The beef was SO GOOD. I'm not a big fan of pepper, but this was seasoned just right, and so easy to cook. I've always struggled cooking brussels sprouts, but these were just right. And the sweet potatoes were perfect. This is one recipe to repeat!
Peppercorn was amazing on the steak, the sweet potatoes complimented the meal beautifully. The shaved almonds on top of the Brussels sprouts added the perfect crunch. Great recipe!
I deviated from the recipe. I toasted the almond flakes and smashed peppercorns in a light oil and set them aside. I diced the chives and stirred them into the sour cream with some lemon juice to make a drizzling sauce. The brussel sprouts I sliced and stir-fried for just a few minutes to preserve crispness, adding salt, pepper, and the beef stock half way through. I rubbed the steak with a little salt and pepper and pan-fried 5 mins per side and then sliced. Instead of sweet potato, I spread the brussel sprouts over mixed Jasmine, brown, red and wild rice as a bed for the steak. I then drizzled on the chive sauce and topped it all off with the crispy peppercorn almond flakes.
Good cut of meat, but the peppercorns were too much. I didn't taste the meat at all, just pepper. I would have rated this lower, but the mashed sweet potatoes and brussels sprouts were a fun change from string beans. Produce could be fresher, however. The sweet potatoes were so misshapen and had so many bad spots that it seemed like i was peeling half the potato away.
This is by far the best meal we've had from Hello Fresh! I did make a change up--I don't care for sweet potatoes, I fixed them for the hubby and I had white potatoes. I don't usually fix Brussels sprouts, but these were pretty good. I've always loved Peppercorn sauce on my steaks, but I never knew how to make it. I went shopping yesterday and got all the ingredients and I'm fixing it for friends for dinner tomorrow!
I'm honestly shocked you need feedback. Obviously delicious. The peppercorns are a simple yet ideal pairing, brussel sprouts are my favorite side, but nice I suggest some bacon with them to tempt the vegetable-haters, and the sweet potatoes are what I hadn't known were missing for 35 years of life...
Fantastic!! I have cooked brussels sprouts many times before (and always liked them) but they were perfect!! The mashed sweet potatoes were great also and the seasoning for the tenderloin was out of this world!! Thank you!
