Preheat a skillet over high heat. Season the beef tenderloin with salt and black pepper. Add olive oil to the skillet and sear the beef on all sides until browned, about 2-3 minutes per side. Reduce heat to medium, cook until desired doneness, about 5-7 minutes for medium-rare. Remove from skillet and let rest.

Preparing the Brie Potato Puree

Boil and Puree

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add brie cheese, butter, heavy cream, and salt. Mash or blend until smooth and creamy.

Grilling the Asparagus

Grill the Asparagus

Preheat grill or grill pan over medium-high heat. Toss asparagus with olive oil, salt, and black pepper. Grill for 5-7 minutes, turning occasionally, until tender and charred.

Making the Green Peppercorn Sauce

Prepare the Sauce

In the same skillet used for the beef, add shallots and sauté until translucent. Add white wine and cook until reduced by half. Stir in heavy cream and green peppercorns; simmer until thickened. Season with salt to taste.

Plating

Serve

On a plate, place a generous scoop of brie potato puree, top with the sliced beef tenderloin, arrange grilled asparagus on the side, and drizzle with green peppercorn sauce.