Beef Tenderloin

Name: Beef Tenderloin with Au Poivre Sauce with Maple Sage Sweet Potatoes & Lemony Asparagus
Yield: 2 servings
Ingredients: 2 Potato; 6 oz Asparagus; 1 tbsp Corn; 1/4 oz Italian Sausage; 1 Lemon; 10 oz Beef Tenderloin Filets; 1 unit Beef Stock Concentrate; 4 tbsp Crème Fraîche; 2 tbsp Maple Syrup; 1 tsp Garlic Powder; 1 tbsp Cooking Oil; 3 tbsp Butter; Salt; Black Pepper

with Au Poivre Sauce with Maple Sage Sweet Potatoes & Lemony Asparagus

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Potato
6 oz Asparagus
1 tbsp Corn
1/4 oz Italian Sausage
1 Lemon
10 oz Beef Tenderloin Filets
1 unit Beef Stock Concentrate
4 tbsp Crème Fraîche
2 tbsp Maple Syrup
1 tsp Garlic Powder
1 tbsp Cooking Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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°.

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