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

Indulge in a truly special dinner with this elegant beef tenderloin dish. The star of the show is a rich, tangy pan sauce made with fig jam and balsamic vinegar, perfectly complementing the seared beef. Creamy garlic mashed potatoes provide the ideal base to soak up every last drop of that irresistible sauce.

On the side, tender roasted Brussels sprouts are tossed with crunchy, golden panko breadcrumbs and fresh rosemary, adding a delightful texture and herbaceous note. This well-rounded meal is bursting with flavor and sure to impress family and guests alike.

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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

1 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Halve, peel and mince shallot until you have 2 tablespoons (3 for 4 servings). Strip rosemary leaves from stems; mince until you have 1 teaspoon (2 for 4). Peel and mince or grate garlic.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Melt 2 tablespoons butter (4 for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, 30 seconds. Add potatoes and sour cream; mash until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
3. While potatoes cook, heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer panko to a medium bowl. Wipe out pan.
4. Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and crispy, 15-20 minutes. Add to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt and pepper.
5. While Brussels sprouts roast, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable oil in the pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and let rest for at least 5 minutes. Wipe out pan.
6. Melt 1 tablespoon butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes. Stir in stock concentrate, fig jam, balsamic vinegar, 2 tablespoons water (4 for 4 servings), any resting juices from beef and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide potatoes, Brussels sprouts and beef between plates. Top beef with sauce and serve.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut of steak?

Yes, you can use other tender cuts like ribeye or sirloin, but adjust cooking times accordingly. Tenderloin is lean and cooks quickly, so thicker cuts may need more time.

Can I make this recipe dairy-free?

You can substitute butter with a plant-based alternative and use dairy-free sour cream. The mashed potatoes may have a slightly different texture, but the dish will still be delicious.

What can I use instead of fig jam?

If you don’t have fig jam, you can use apricot jam or a combination of honey and balsamic vinegar for a similar sweet-tangy flavor.