Beef Tenderloin with Au Poivre Sauce

🥘 Ingredients

• asparagus
  12 oz
• beef stock concentrate
  2 unit
• beef tenderloin filets
  20 oz
• black peppercorns
  1 tbsp
• butter
  6 tbsp
• cooking oil
  1 tbsp
• creme fraiche
  1/2 c
• garlic powder
  2 tsp
• lemon
  1 unit
• maple syrup
  2 tbsp
• paper towels
• pepper
• sage
  1/4 oz
• salt
• sweet potatoes
  4 unit
• water

🍳 Cookware

• peeler
• medium pot
• strainer
• small bowl
• plastic bag
• baking sheet
• large pan
• small bowl
• potato masher

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Use a peeler to peel sweet potatoes ; dice into 1/2-inch pieces. Place sweet potatoes in a medium pot with enough water and salt to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, ⏱️ 15 minutes to ⏱️ 20 minutes . TIP: Cover pot with a lid to bring to a boil more quickly. Drain sweet potatoes in a strainer and return to pot. Cover to keep warm.

   sweet potatoes: 4 unit, water, salt
2. 

   2

   While sweet potatoes cook, place 2 tbsp butter (4 tbsp for 4 servings) in a small bowl ; bring to room temperature. Place black peppercorns in a plastic bag and crush with a rolling pin or heavy-bottomed pan. Trim and discard bottom 1 inch from asparagus . Pick sage leaves from stems; finely chop leaves until you have 1 tbsp (2 tbsp for 4). Quarter lemon .

   butter: 6 tbsp, black peppercorns: 1 tbsp, asparagus: 12 oz, sage: 1/4 oz, lemon: 1 unit
3. 

   3

   Toss asparagus on a baking sheet with a drizzle of cooking oil , salt, and pepper . Roast on top rack until browned and tender, ⏱️ 10 minutes to ⏱️ 12 minutes .

   cooking oil: 1 tbsp, pepper
4. 

   4

   Meanwhile, pat beef tenderloin filets dry with paper towels ; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer beef to a cutting board to rest for at least ⏱️ 5 minutes . Wipe out any burned bits from pan.

   beef tenderloin filets: 20 oz, paper towels
5. 

   5

   While beef rests, heat a drizzle of oil in same pan over medium-low heat. Add 1/2 tsp crushed black peppercorns (1 tsp for 4 servings). (Be sure to measure peppercorns; we sent more.) Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in 1/4 cup water (1/3 cup for 4) and beef stock concentrate . Simmer until thick enough to coat the back of a spoon, ⏱️ 1 minutes to ⏱️ 3 minutes . Remove pan from heat; stir in half the creme fraiche and 1 tbsp butter (2 tbsp for 4) until melted and combined. Cover to keep warm. TIP: If sauce is too thick, add a small splash of water.

   beef stock concentrate: 2 unit, creme fraiche: 1/2 c
6. 

   6

   To the small bowl with softened butter, add half the maple syrup (all for 4 servings), half the garlic powder , 1 tsp chopped sage (2 tsp for 4), salt, and pepper. Using a fork, stir to combine. TIP: If needed, microwave butter for ⏱️ 10 seconds to ⏱️ 15 seconds to soften. To pot with sweet potatoes, add half the maple sage butter (save the rest for serving), remaining creme fraiche, remaining chopped sage, and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.

   maple syrup: 2 tbsp, garlic powder: 2 tsp
7. 

   7

   If asparagus has cooled, reheat in oven for ⏱️ 2 minutes to ⏱️ 3 minutes . Slice beef against the grain. Divide beef, sweet potatoes, and asparagus between plates. Spoon sauce over beef. Top sweet potatoes with remaining maple sage butter. Top asparagus with a squeeze of lemon juice; serve with remaining lemon wedges on the side. Beef is fully cooked when internal temperature reaches 145 degrees.