Peppercorn-Crusted Beef Tenderloin
with Brussels Sprouts Amandine & Mashed Sweet Potatoes
Peppercorn-Crusted Beef Tenderloin
Tender beef with a bold peppercorn crust, served alongside nutty Brussels sprouts amandine and creamy mashed sweet potatoes for a hearty, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 10 ounce Beef Tenderloin Filets
- 1 tablespoon Black Peppercorns
- 8 ounce Brussels Sprouts
- ¼ ounce Chives
- ½ ounce Sliced Almonds
- 1.5 tablespoon Sour Cream
- 2 unit Sweet Potatoes
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
DifficultyMedium
Prep Time10m
Total Time35m
Calories720
Protein38g
Carbs50g
Fat42g
Tags:
Protein SmartCarb SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based yogurt or a splash of olive oil in the mash. If avoiding tree nuts, leave out the sliced almonds and use toasted seeds or extra herbs for crunch.
What to serve with it
Serve with a crisp green salad or roasted mushrooms to echo the savory richness without weighing down the plate. A bold red wine or sparkling water with lemon also suits the peppery, steakhouse-style flavors.
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