Peppercorn-Crusted Beef Tenderloin

🥘 Ingredients

• almonds
  2 oz
• asparagus
  12 oz
• beef stock concentrate
  2 unit
• beef tenderloin filets
  20 oz
• butter
  6 tbsp
• chives
  ½ oz
• pepper
• petricolor peppercorns
  2 tbsp
• salt
• sour cream
  2 tbsp
• sweet potatoes
  4 unit
• vegetable oil
  2 tsp

🍳 Cookware

• medium pot
• plastic bag
• large pan
• large pan
• small bowl
• second small bowl

1. 

   1

   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 easily pierced by a fork, ⏱️ 15-20 minutes . Drain and return to pot.

   butter: 6 tbsp, sweet potatoes: 4 unit
2. 

   2

   Meanwhile, thinly slice chives . Trim and discard woody bottom ends from asparagus . Put petricolor peppercorns in a plastic bag and crush with a heavy pan or rolling pin; pour onto a plate and spread into an even layer. Pat beef tenderloin filets dry with paper towels; season all over with salt . Press both sides of beef into the peppercorns to evenly coat. TIP: For a milder flavor, sprinkle beef with peppercorns instead.

   chives: ½ oz, asparagus: 12 oz, petricolor peppercorns: 2 tbsp, beef tenderloin filets: 20 oz, salt
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, ⏱️ 4-7 minutes per side. Add beef stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to the pan. Simmer until the sauce is thickened and beef reaches desired doneness, ⏱️ 1-2 minutes . Turn beef to coat, then transfer to a shallow dish. Turn off heat; wipe out the pan.

   vegetable oil: 2 tsp, beef stock concentrate: 2 unit
4. 

   4

   Heat a drizzle of oil in the same large pan over medium-high heat. Add asparagus to the skillet; season with salt and pepper . Cook, stirring, until lightly browned and tender, ⏱️ 3-5 minutes . Transfer to a plate. Add almonds to the same pan and cook, stirring, until lightly toasted, ⏱️ 30 seconds to ⏱️ 1 minute . Marinate with salt and pepper. Transfer right to a small bowl .

   pepper, almonds: 2 oz
5. 

   5

   Mash sweet potatoes until smooth. TIP: If the potatoes are too stiff at this point, mashes them over medium-low heat and gradually add a splash of water if needed. Stir in sour cream and 1 TBSP softened butter. Season with salt and pepper to taste.

   sour cream: 2 tbsp
6. 

   6

   In a second small bowl , combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), remaining 1 tsp chives (2 tsp for 4 servings), salt, and pepper. TIP: If the butter is still cold, microwave it for 5-10 seconds. Divide beef, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with remaining chives.

   chives