---
title: Beef Tenderloin with Truffle Mash
source: { name: HelloFresh, url: https://www.hellofresh.com/recipes/beef-tenderloin-with-truffle-mash-61d4c3dc6db03846ef2b1061 }
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Eggs, Tree Nuts, Soy, Wheat]
tags: [3-Course Meal, Beef, Gourmet, Date Night, Weekend]
rating: 4.5
rating_count: 4000
source_chef: Recipe Development Team
review_highlights: [{ theme: Flavor, text: Many loved the tender, flavorful beef tenderloin and truffle mash, though some found the peppercorn crust too strong. }, { theme: Ease of prep, text: While some found it time-consuming, most agreed the clear instructions made this restaurant-quality meal achievable at home. }]
image: "https://images.recipes.furrysalamander.com/beef-tenderloin-with-truffle-mash.avif"
---
Preheat oven to 425°F. Bring @butter{3%tbsp} to room temperature. Wash and dry produce. Slice @demi-baguette{1%unit} crosswise into rounds and thinly slice @chives{1%unit}. Drizzle baguette rounds with @cooking oil{1%unit} and toast on a #baking sheet{} until golden ~{5-10%minutes}.

In a #small bowl{}, season @ricotta cheese{¼%cup} with @salt{1%unit} and @black pepper{1%unit}. Spread onto toasted baguette, drizzle with @hot honey{1%tbsp}, and sprinkle with @walnuts{¼%cup} and half the chives. Set aside.

Dice @potatoes{1%lb} 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.

Place @black peppercorns{1%tbsp} in a zip-close bag and crush. Trim woody ends from @asparagus{8%oz}. Pat @beef tenderloin steak{12%oz} dry, season with salt, and press both sides into crushed peppercorns to coat.

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{1%unit} and 2 tbsp water. Simmer until sauce thickens and beef is done ~{1-2%minutes}. Transfer beef and sauce to a dish. Wipe pan.

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{2%tbsp}. Toast until lightly browned ~{1%minute}. Season with salt and pepper. Transfer to a #small bowl{}.

Mash potatoes until smooth. Stir in @sour cream{2%tbsp}, @crème fraîche{1%tbsp}, 1 tbsp softened butter, and @truffle seasoning{1%unit} to taste. Season generously with salt and pepper.

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{2%unit} for dessert.