Balsamic Fig Glazed Beef Tenderloin with Garlic Mashed Potatoes and Rosemary Breadcrumb Brussels Sprouts

Treat yourself to a luxurious dinner that’s surprisingly simple to prepare. This balsamic fig glazed beef tenderloin is seared to perfection and topped with a rich, tangy-sweet sauce that will impress any guest. Paired with creamy garlic mashed potatoes and crispy Brussels sprouts tossed with rosemary breadcrumbs, every bite is a harmony of flavors and textures.

Whether you’re celebrating a special occasion or just want to elevate your weeknight meal, this recipe delivers restaurant-quality results. The fig jam and balsamic vinegar create a glossy sauce that complements the tender beef beautifully, while the sides round out the plate with comforting and crunchy elements.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Mince shallot until you have 2 tablespoons. Strip rosemary leaves from stems and mince until you have 1 teaspoon. Mince or grate garlic.
2. Place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup cooking liquid, then drain. In the same pot, melt 2 tablespoons butter over medium heat. Add garlic and cook 30-60 seconds. Return potatoes to pot and mash with a splash of reserved liquid. Stir in sour cream. Season with salt and pepper.
3. Meanwhile, heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add panko, season with salt and pepper and cook, stirring often, until golden brown, 3-5 minutes. Transfer to a medium bowl. Wipe out pan.
4. Toss Brussels sprouts on a baking sheet with a drizzle of olive oil, salt and pepper. Arrange cut sides down and roast until browned and crispy, 15-20 minutes. Add to bowl with panko and toss to combine. Season with salt, pepper and half the minced rosemary.
5. Pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add beef and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes. Wipe out pan.
6. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot and cook until fragrant, 1-2 minutes. Add stock concentrate, fig jam, balsamic vinegar, 2 tablespoons water and remaining rosemary. Cook until slightly thickened, 1-2 minutes. Stir in any resting juices from beef. Season with salt and pepper. Divide potatoes, Brussels sprouts and beef among plates. Spoon sauce over beef.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin steak, but adjust cooking time accordingly.

What can I use instead of fig jam?

You can use apricot jam or orange marmalade for a similar sweet and tangy flavor.

Can I make the mashed potatoes ahead of time?

Yes, prepare the mashed potatoes and reheat gently with a splash of milk or water before serving.