Beef Tenderloin with Truffle Mash

🥘 Ingredients

• asparagus
  8 oz
• beef stock concentrate
  1 unit
• beef tenderloin steak
  12 oz
• black pepper
  1 tsp
• black peppercorns
  2 tbsp
• butter
  6 tbsp
• chives
  1 oz
• cooking oil
  4 tsp
• crème fraîche
  4 tbsp
• demi-baguette
  2 unit
• hot honey
  1.5 oz
• olive oil
• paper towels
• potatoes
  24 oz
• ricotta cheese
  8 oz
• salt
  2 tsp
• sliced almonds
  2 oz
• sour cream
  2 tbsp
• truffle seasoning
  4 g
• vanilla delight cheesecake
  4 unit
• walnuts
  2 oz

🍳 Cookware

• medium pot
• large pan
• potato masher
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring butter to room temperature. Wash and dry produce. Slice demi-baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives . Spread sliced baguette out on a baking sheet and drizzle with olive oil . Toast on top rack until golden brown, ⏱️ 8 minutes (5-10 minutes). (For 4, if necessary, divide rounds between 2 baking sheets; toast on top and middle racks.) Place ricotta cheese in a small bowl; season with salt and black pepper . Spread ricotta onto toasted baguette; drizzle with hot honey . Sprinkle with walnuts and half the chives. Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!

   butter: 6 tbsp, demi-baguette: 2 unit, chives: 1 oz, olive oil, ricotta cheese: 8 oz, salt: 1 tsp, black pepper: 1 tsp, hot honey: 1.5 oz, walnuts: 2 oz
2. 

   2

   Dice 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 minutes . Drain and return potatoes to pot. Keep covered off heat until ready to mash.

   potatoes: 24 oz
3. 

   3

   Meanwhile, place black peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin; pour onto a plate and spread out in an even layer. Trim and discard woody bottom ends from asparagus . Pat beef tenderloin steak 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.

   black peppercorns: 2 tbsp, asparagus: 8 oz, beef tenderloin steak: 12 oz, paper towels, salt: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, ⏱️ 5 minutes per side. Add beef stock concentrate and 2 TBSP water (3 TBSP for 4 servings). Simmer until sauce has thickened and beef reaches desired doneness, ⏱️ 1 minutes more. Turn beef to coat. Turn off heat; transfer beef and sauce to a shallow dish. Wipe out pan.

   cooking oil: 4 tsp, beef stock concentrate: 1 unit
5. 

   5

   Heat a drizzle of cooking oil in pan used for beef over medium-high heat. Add asparagus and season with salt and black pepper . Cook, stirring, until lightly browned and tender, ⏱️ 4 minutes . Transfer to a plate. Return pan to medium-high heat and add sliced almonds ; cook, stirring, until lightly toasted, ⏱️ 1 minutes . Season with salt and pepper. Transfer to a second small bowl.

   cooking oil, salt, black pepper, sliced almonds: 2 oz
6. 

   6

   Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream , crème fraîche , 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step) and as much truffle seasoning as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and black pepper .

   sour cream: 2 tbsp, crème fraîche: 4 tbsp, butter, truffle seasoning: 4 g, salt, black pepper
7. 

   7

   In a small bowl , combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave ⏱️ 5 seconds . Divide beef, mashed potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with any remaining chives and serve. Serve vanilla delight cheesecake for dessert.

   butter, vanilla delight cheesecake: 4 unit