Peppercorn-Crusted Beef Tenderloin

Name: Peppercorn-Crusted Beef Tenderloin with Brussels Sprouts Amandine & Mashed Sweet Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
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; 1.5 tablespoon Sour Cream; Cooking Oil; Butter; Salt; Pepper

with Brussels Sprouts Amandine & Mashed Sweet Potatoes

Recipe Development TeamPublished on October 21, 2024

4.5

(9.4K)

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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 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.

Tags:

Carb Smart

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories720 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate50 g

Sugar11 g

Dietary Fiber11 g

Protein38 g

Cholesterol140 mg

Sodium600 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

•Medium Pot

•Strainer

•Peeler

•Baking Sheet

•Plastic Bag

•Paper Towel

•Large Pan

•Potato Masher

•Small Bowl

Instructions

PDF

• 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.