Step 1

Bring 3 TBSP butter to room temperature. Wash and dry all produce. Peel and dice sweet potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Boil until easily pierced by a fork, 10-15 minutes. Drain and return to pot

Step 2

Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Put peppercorns in a zipclose bag and crush with a heavy pan or rolling pin; pour onto a plate in an even layer. Pat beef dry with paper towels; season all over with salt. Press both sides of beef into peppercorns to evenly coat. (TIP: For a milder flavor, sprinkle beef with peppercorns instead.)

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, 4-7 minutes per side. Just before finishing, add stock concentrate and 2 TBSP water to pan. Simmer until thickened and beef is cooked as desired, about 1 minute. Turn beef to coat, then transfer to a shallow dish. Wipe out pan.

Step 4

Heat a drizzle of oil in same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. Add almonds to same pan and cook, stirring, until lightly toasted, 30 seconds to 1 minute. Season with salt and pepper. Transfer to a small bowl.

Step 5

Mash sweet potatoes in pot with a potato masher until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP room-temperature butter until combined. Season generously with salt and pepper.

Step 6

In a second small bowl, combine remaining 2 TBSP room-temperature butter, 1 tsp chives, salt, and pepper. (TIP: If butter is not yet softened, microwave 5-10 seconds.) Divide beef, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with remaining chives.