Beef Tenderloin with Au Poivre Sauce

🥘 Ingredients

• asparagus
  8 oz
• beef stock concentrate
  1 unit
• beef tenderloin filets
  2 unit
• black peppercorns
  1 tbsp
• butter
  6 tbsp
• cooking oil
  2 tbsp
• crème fraîche
  4 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• maple syrup
  2 tbsp
• sage
  2 tbsp
• sweet potatoes
  2 unit

1. 

   1

   sweet potatoes asparagus black peppercorns sage lemon beef tenderloin filets beef stock concentrate crème fraîche maple syrup garlic powder cooking oil butter

   sweet potatoes: 2 unit, asparagus: 8 oz, black peppercorns: 1 tbsp, sage: 2 tbsp, lemon: 1 unit, beef tenderloin filets: 2 unit, beef stock concentrate: 1 unit, crème fraîche: 4 tbsp, maple syrup: 2 tbsp, garlic powder: 1 tsp, cooking oil: 2 tbsp, butter: 6 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel sweet potatoes and dice 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 when pierced with a fork ⏱️ 20 minutes . Drain and return to pot. Cover to keep warm.
3. 

   3

   While potatoes cook, place butter in a small bowl and let soften to room temperature. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Trim bottom 1 inch from asparagus. Pick sage leaves from stems and finely chop until you have 2 tablespoons. Quarter lemon.
4. 

   4

   Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender ⏱️ 10 minutes .
5. 

   5

   Meanwhile, pat beef dry with paper towels and 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 ⏱️ 5 minutes per side. Turn off heat and transfer beef to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
6. 

   6

   While beef rests, heat a drizzle of oil in same pan over medium-low heat. Add ½ tsp crushed peppercorns. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in ¼ cup water and stock concentrate. Simmer until thick enough to coat the back of a spoon ⏱️ 3 minutes . Remove pan from heat and stir in half the crème fraîche and 1 TBSP butter until melted and combined. Cover to keep warm.
7. 

   7

   To bowl with softened butter, add half the maple syrup, half the garlic powder, 1 tsp chopped sage, salt, and pepper. Stir to combine. To pot with sweet potatoes, add half the maple sage butter, remaining crème fraîche, remaining chopped sage, and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.
8. 8

   If asparagus has cooled, reheat in oven ⏱️ 2 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 and serve with remaining lemon wedges on the side.