Step 1

• Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry 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. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.

Step 2

• Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin; pour onto a plate and spread into an even layer. • Pat steak* dry with paper towels; season all over with salt. Press both sides of steak into peppercorns to evenly coat. TIP: For a milder flavor, sprinkle steak with peppercorns instead.

Step 3

• Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until mostly cooked through, 3-6 minutes per side. • Add stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to pan. Simmer until sauce has thickened and steak reaches desired doneness, 1-2 minutes more. • Turn steak to coat, then turn off heat and transfer everything 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; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a small bowl.

Step 5

• Mash sweet potatoes with a potato masher or fork until smooth. (TIP: If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP softened butter (2 TBSP for 4 servings) until combined. (You’ll use the remaining softened butter in the next step.) Season generously with salt and pepper.

Step 6

• In a second small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds. • Divide steak, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top steak with chive butter. Garnish everything with remaining chives and serve.