Peppercorn-Crusted Beef Tenderloin

🥘 Ingredients

• almonds
  1 oz
• asparagus
  10 oz
• beef stock concentrate
  1 unit
• beef tenderloin filets
  2 unit
• black pepper
  ½ tsp
• butter
  3 tbsp
• chives
  1 bunch
• salt
  1 tsp
• sweet potatoes
  1 lb
• tricolor peppercorns
  1 oz
• vegetable oil
  2 tbsp
• water
  2 tbsp

🍳 Cookware

• medium pot
• large pan
• shallow dish
• small bowl
• second small bowl

1. 

   1

   Bring butter 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 minutes . Drain and return to pot.

   butter: 3 tbsp, sweet potatoes: 1 lb
2. 

   2

   Meanwhile, thinly slice chives . Trim and discard woody bottom ends from asparagus . Put tricolor peppercorns in a zipclose 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 peppercorns to evenly coat.

   chives: 1 bunch, asparagus: 10 oz, tricolor peppercorns: 1 oz, beef tenderloin filets: 2 unit, salt: 1 tsp
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 minutes per side. Add beef stock concentrate and water to pan. Simmer until sauce is thickened and beef reaches desired doneness ⏱️ 1 minute . Turn beef to coat, then transfer to a shallow dish . Turn off heat and wipe out pan.

   vegetable oil: 2 tbsp, beef stock concentrate: 1 unit, water: 2 tbsp
4. 

   4

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

   black pepper: ½ tsp, almonds: 1 oz
5. 

   5

   Mash sweet potatoes until smooth.
6. 

   6

   In a second small bowl , combine remaining 2%tbsp softened butter, 1%tsp chives, salt, and pepper.