Peppercorn-Crusted Beef Tenderloin
with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes
Peppercorn-Crusted Beef Tenderloin
Tender beef with a bold peppercorn crust, finished with chive butter and served alongside nutty asparagus amandine and creamy mashed sweet potatoes.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 unit Beef Stock Concentrate
- 10 ounce Beef Tenderloin Filets
- ¼ ounce Chives
- ½ ounce Sliced Almonds
- 1.5 tablespoon Sour Cream
- 2 unit Sweet Potatoes
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories630
Protein39g
Carbs44g
Fat35g
Tags:
Protein SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the butter and sour cream components for olive oil or a plain unsweetened non-dairy alternative with a similar tang. For nut-free, skip the almond topping and use toasted seeds or extra herbs for crunch without changing the dish’s balance.
What to serve with it
Serve with a crisp green salad or simple roasted carrots to keep the plate fresh alongside the rich beef and buttery vegetables. A light red wine or sparkling water with lemon works well if you want something that won’t overpower the peppery crust.
