Balsamic Fig Ribeye Steak with Honey Walnut Crostini and Parmesan Mashed Potatoes

Treat yourself to a luxurious dinner that starts with a savory crostini appetizer and ends with a perfectly cooked ribeye steak. This recipe combines tender grass-fed ribeye with a tangy balsamic fig pan sauce, creamy garlic mashed potatoes and crispy Brussels sprouts. The honey walnut crostini, topped with whipped ricotta, adds a delightful start to the meal.

Designed for those who appreciate fine dining at home, this dish is sure to impress. The sweet and savory flavors come together beautifully, making it perfect for a special occasion or a weekend indulgence.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

32 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Slice baguette crosswise into 8 rounds. Place on a baking sheet and drizzle with olive oil. Toast on top rack until golden, 5-10 minutes. In a small bowl, whisk ricotta with a drizzle of olive oil; season with salt and pepper. Spread ricotta on toasted baguette rounds, drizzle with honey and sprinkle with walnuts. Set aside.
2. Dice potatoes into ½-inch pieces. Peel and mince garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves and mince until you have 1 teaspoon. Halve, peel and mince shallot until you have 2 tablespoons.
3. Place potatoes in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Melt 2 tablespoons butter in the empty pot over medium heat. Add garlic and cook until fragrant, 30 seconds. Add drained potatoes and sour cream; mash until smooth, adding reserved liquid as needed. Season with salt and pepper. Top with Parmesan.
4. While potatoes cook, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden, 3-5 minutes. Transfer to a bowl; wipe out pan.
5. Toss Brussels sprouts on the same baking sheet with olive oil, salt and pepper. Roast on top rack until browned and crispy, 15-20 minutes. Transfer to the bowl with panko; toss to combine. Season with half the minced rosemary, salt and pepper.
6. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the pan used for panko over medium-high heat. Cook steak to desired doneness, 4-7 minutes per side. Transfer to a cutting board and let rest at least 5 minutes. Wipe out pan.
7. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot; cook until fragrant, 1-2 minutes. Stir in stock concentrate, fig jam, vinegar, 2 tablespoons water, any resting juices from steak and remaining rosemary. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Slice steak against the grain. Divide mashed potatoes, Brussels sprouts and steak between plates. Top steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or filet mignon, but adjust cooking time accordingly.

What can I use instead of fig jam?

You can substitute with any fruit jam like apricot or raspberry or use balsamic glaze mixed with a bit of honey.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes in advance and reheat them gently on the stovetop with a splash of milk or water.