Beef Tenderloin with Au Poivre Sauce
with Maple Sage Sweet Potatoes & Lemony Asparagus
True to its name, beef tenderloin is luxuriously tender—the perfect dinner to impress. Here, it’s seared to develop a deep brown crust, then drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns. Fluffy mashed sweet potatoes are sage-scented and finished with a touch of maple syrup, while lemony roasted asparagus makes a fresh side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
6 ounce
Asparagus
1 tablespoon
Black Peppercorns
¼ ounce
Sage
1 unit
Lemon
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
4 tablespoon
Crème Fraîche
(Contains Milk)
2 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel sweet potatoes; dice into ½-inch pieces. • Place sweet potatoes 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, 15-20 minutes. TIP: Cover pot with a lid to bring to a boil more quickly. • Drain sweet potatoes and return to pot. Cover to keep warm.
• While sweet potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. • Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan. • Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP (2 TBSP for 4). Quarter lemon.
• Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
• Meanwhile, pat beef* dry with paper towels; 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, 4-7 minutes per side. • Turn off heat; transfer beef to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
• While beef rests, heat a drizzle of oil in same pan over medium-low heat. Add ½ tsp crushed peppercorns (1 tsp for 4 servings). (Be sure to measure peppercorns—we sent more.) Cook, stirring, until fragrant, 30 seconds. • Stir in ¼ cup water (1⁄3 cup for 4) and stock concentrate. Simmer until thick enough to coat the back of a spoon, 1-3 minutes. • Remove pan from heat; stir in half the crème fraîche and 1 TBSP butter (2 TBSP for 4) until melted and combined. Cover to keep warm. TIP: If sauce is too thick, add a small splash of water.
• To bowl with softened butter, add half the maple syrup (all for 4 servings), half the garlic powder, 1 tsp chopped sage (2 tsp for 4), salt, and pepper. Using a fork, stir to combine. TIP: If needed, microwave butter for 10-15 seconds to soften. • To pot with sweet potatoes, add half the maple sage butter (save the rest for serving), 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.
• If asparagus has cooled, reheat in oven for 2-3 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; serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
