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Beef Tenderloin with Creamy Pepper Sauce, Maple Sweet Potatoes, and Lemon Roasted Asparagus

Beef Tenderloin with Creamy Pepper Sauce, Maple Sweet Potatoes, and Lemon Roasted Asparagus

This beef tenderloin plate is a high-protein, restaurant-quality meal made simple at home. Juicy, perfectly seared beef is topped with a rich pepper sauce and paired with creamy maple sage sweet potatoes and bright lemon roasted asparagus for a balanced, satisfying dinner.
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Servings: 4
Course: Main Course
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Beef Tenderloin & Pepper Sauce:
  • 680 g beef tenderloin or filet trimmed
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper cracked
  • 1/2 tsp garlic powder
  • 1 tbsp butter
  • 1/3 cup low-sodium beef broth
  • 1/4 cup light cream or half and half
  • 1 tbsp Dijon mustard
  • 1 tsp crushed black peppercorns
  • 1/2 tsp fresh thyme chopped
For the Maple Sage Sweet Potatoes:
  • 900 g sweet potatoes peeled and cubed
  • 1 tbsp pure maple syrup
  • 2 tsp light butter
  • 1/4 cup low-fat milk
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp fresh sage chopped
For the Lemon Roasted Asparagus:
  • 450 g asparagus trimmed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp lemon juice
  • 1 tsp lemon zest

Method
 

  1. Prepare the Sweet Potatoes: Bring a large pot of salted water to a boil. Add sweet potatoes and cook for 15–18 minutes until fork-tender. Drain and return to the pot. Add maple syrup, butter, milk, salt, pepper, garlic powder, and sage. Mash until smooth and creamy, then cover to keep warm.
  2. Roast the Asparagus: Preheat oven to 400°F. Place asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12–15 minutes until tender and slightly crisp. Finish with lemon juice and zest.
  3. Sear the Tenderloin: Pat beef dry with paper towels. Rub with olive oil, salt, pepper, and garlic powder. Heat a skillet over medium-high heat and sear for 3–4 minutes per side until browned. Lower heat and cook to desired doneness. Remove and let rest for 5 minutes.
  4. Make the Pepper Sauce: In the same skillet, add butter and crushed peppercorns and cook for 30 seconds. Pour in beef broth and Dijon mustard, simmer for 2 minutes. Add cream and thyme, stirring until slightly thickened, about 3–4 minutes.
  5. Serve: Slice the tenderloin and drizzle with pepper sauce. Plate with mashed sweet potatoes and roasted asparagus.

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 32gProtein: 49gFat: 30g

Notes

  • Store beef, potatoes, and asparagus separately for best texture
  • Reheat beef gently to avoid overcooking
  • Keep sauce separate and reheat on low heat
  • Sweet potatoes can be made ahead and reheated with a splash of milk
  • Roast asparagus fresh or slightly undercook for better reheating

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