Recipe

Peppercorn Tenderloin

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Peppercorn Tenderloin

Creamy mashed sweet potatoes with greens, beef strips and a spicy peppercorn sauce.




Ingredients to serve 2

  • 2 x sweet potatoes – peel & cut into cubes (1cm)
  • 1 tbsp x butter (from your pantry – for the sweet potatoes)
  • 250g x beef strips
  • ½ x onion – peel & chop finely
  • ½ tbsp x brandy
  • ½ tbsp x green peppercorns – rinse & chop roughly
  • ½ tbsp x ground black peppercorns
  • 3g x rosemary – pick off leaves & chop finely
  • 60ml x cream
  • 1 tbsp x water (for the sauce)
  • ½ x lemon – cut into wedges
  • 100g x Swiss chard – remove stalks & cut into strips (2cm)
  • 100g x green beans – slice off ends, cut in half
  • milk (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 4 x sweet potatoes – peel & cut into cubes (1cm)
  • 2 tbsp x butter (from your pantry – for the sweet potatoes)
  • 500g x beef strips
  • 1 x onion – peel & chop finely
  • 1 tbsp x brandy
  • 1 tbsp x green peppercorns – rinse & chop roughly
  • 1 tbsp x ground black peppercorns
  • 5g x rosemary – pick off leaves & chop finely
  • 120ml x cream
  • 2 tbsp x water (for the sauce)
  • 1 x lemon – cut into wedges
  • 200g x Swiss chard – remove stalks & cut into strips (2cm)
  • 200g x green beans – slice off ends, cut in half
  • milk (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Sweet potato mash: Place a large pot on high heat and add the boiling water with some salt. Add the sweet potato cubes and boil for about 10 minutes until soft. Drain. Then mash the sweet potatoes with butter (see quantity above for the sweet potatoes), a splash of milk, salt and freshly ground pepper and keep warm.

Step 3

Beef: Coat the beef strips in olive oil and season generously with salt. Place a large frying pan onto a high heat and when hot, add the beef strips. Sear the meat for one minute until golden.

Step 4

Sauce: Place a small pan on a medium heat and cook the onion with a knob of butter, a drizzle of olive oil and a little salt for 5 minutes. Add the brandy and let it cook for 30 seconds until it evaporates. Add the green peppercorns (they’re a little spicy – add less if you prefer), ground black peppercorns, rosemary, cream and water (see quantity above for the sauce). Cook gently for 2 minutes until thickened. Add a squeeze of lemon and season with salt to taste.

Step 5

Green veggies: Using the same pan you used for the meat, add a splash of water and sauté the green beans for 3 minutes. Season with salt. Add the Swiss chard and cook for 1 minute until wilted.

Step 6

Serve the mashed sweet potatoes topped with the greens, the beef strips and the creamy peppercorn sauce.