Beef Tenderloin with Truffle Mash

🥘 Ingredients

• asparagus
  8 oz
• beef stock concentrate
  1 unit
• beef tenderloin steak
  12 oz
• black pepper
  1 unit
• black peppercorns
  1 tbsp
• butter
  3 tbsp
• chives
  1 unit
• cooking oil
  1 unit
• crème fraîche
  1 tbsp
• demi-baguette
  1 unit
• hot honey
  1 tbsp
• potatoes
  1 lb
• ricotta cheese
  ¼ cup
• salt
  1 unit
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• truffle seasoning
  1 unit
• vanilla delight cheesecake
  2 unit
• walnuts
  ¼ cup

🍳 Cookware

• baking sheet
• small bowl
• medium pot
• large pan
• small bowl
• small bowl

1. 

   1

   Preheat oven to 425°F. Bring butter to room temperature. Wash and dry produce. Slice demi-baguette crosswise into rounds and thinly slice chives . Drizzle baguette rounds with cooking oil and toast on a baking sheet until golden ⏱️ 5-10 minutes .

   butter: 3 tbsp, demi-baguette: 1 unit, chives: 1 unit, cooking oil: 1 unit
2. 

   2

   In a small bowl , season ricotta cheese with salt and black pepper . Spread onto toasted baguette, drizzle with hot honey , and sprinkle with walnuts and half the chives. Set aside.

   ricotta cheese: ¼ cup, salt: 1 unit, black pepper: 1 unit, hot honey: 1 tbsp, walnuts: ¼ cup
3. 

   3

   Dice potatoes and place in a medium pot with salted water to cover. Bring to a boil and cook until tender ⏱️ 15-20 minutes . Drain and return to pot, keeping covered off heat.

   potatoes: 1 lb
4. 

   4

   Place black peppercorns in a zip-close bag and crush. Trim woody ends from asparagus . Pat beef tenderloin steak dry, season with salt, and press both sides into crushed peppercorns to coat.

   black peppercorns: 1 tbsp, asparagus: 8 oz, beef tenderloin steak: 12 oz
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Sear beef to desired doneness ⏱️ 4-7 minutes per side. Add beef stock concentrate and 2 tbsp water. Simmer until sauce thickens and beef is done ⏱️ 1-2 minutes . Transfer beef and sauce to a dish. Wipe pan.

   beef stock concentrate: 1 unit
6. 

   6

   Heat a drizzle of oil in the same pan over medium-high heat. Add asparagus and season with salt and pepper. Cook until lightly browned and tender ⏱️ 3-5 minutes . Transfer to a plate. Return pan to heat and add sliced almonds . Toast until lightly browned ⏱️ 1 minute . Season with salt and pepper. Transfer to a small bowl .

   sliced almonds: 2 tbsp
7. 

   7

   Mash potatoes until smooth. Stir in sour cream , crème fraîche , 1 tbsp softened butter, and truffle seasoning to taste. Season generously with salt and pepper.

   sour cream: 2 tbsp, crème fraîche: 1 tbsp, truffle seasoning: 1 unit
8. 8

   In a microwave-safe small bowl , combine remaining butter, 1 tsp chives, salt, and pepper. Microwave if butter is cold ⏱️ 5-10 seconds . Divide beef, mash, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter and remaining chives. Serve with vanilla delight cheesecake for dessert.

   vanilla delight cheesecake: 2 unit