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

Get ready for a flavor-packed dinner that feels special enough for a celebration but is surprisingly simple to make at home. Juicy beef tenderloin filets are seared to perfection and topped with a rich, tangy-sweet balsamic fig sauce that’s absolutely irresistible. The sauce comes together quickly with fig jam, balsamic vinegar, and a touch of shallot, creating a glossy finish that coats every bite.

On the side, creamy garlic mashed potatoes provide the perfect canvas for sopping up every last drop of sauce. And don’t overlook the Brussels sprouts—roasted until caramelized and crispy, then tossed with golden panko breadcrumbs and fresh rosemary. This trio of textures and flavors will make your taste buds dance. Whether you’re cooking for a date night or a holiday dinner, this dish is sure to impress.

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

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Medium Pot

Cuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonSENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on Amazon

Potato Masher

Chef Craft Select Sturdy Masher, 10.25 inch, Stainless Steel/BlackView on AmazonKitchenAid Gourmet Stainless Steel Wire Masher, 10.24-Inch, BlackView on AmazonUpgraded Potato Masher, Durable Non-break Handle, Rust-proof, Dishwasher safe, Heavy duty 304 Stainless Steel, Kitchen Gadgets Gifts, BlackView on Amazon

Strainer

Cuisinart, Mesh Strainers, Stainless Steel Mesh Strainers for Kitchen, Fine Mesh Kitchen Strainer Set for Sifting, Straining and Cooking, Ctg-00-3Ms, 3 CountView on Amazon3Pcs Super Wire Extra Fine Mesh Strainer with Handle, Small Medium Large Size Sifter Metal Strainer Set, Stainless Steel Sieve Fine Mesh Strainers for Kitchen Rice Juice Quinoa Food Flour Baking YLYLView on AmazonWinco Strainer with Single Fine Mesh, 8-Inch Diameter, Medium, Stainless Steel, Tan,SilverView on Amazon

Medium Pan

CAROTE Non Stick Frying Pan Skillet, Omelet Pan, Healthy Non Toxic Granite Chef Pan, Induction Compatible Egg Frying Pan with Heat-Resistant Handle, PFOA-Free,Cream White, 8"View on AmazonSENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch)View on AmazonESLITE LIFE Nonstick Ceramic Frying Pan Skillet, Non-Toxic Egg Omelette Kitchen Cooking Pans Compatible with All Stovetops (Gas, Electric & Induction), PTFE & PFOA Free (White, 8'')View on Amazon

Medium Bowl

DOWAN 22 OZ White Ceramic Bowls Set of 4 - Perfect for Soup Bowls for Kitchen, Cereal Bowl, Ramen Bowl, Microwave Safe for Oatmeal, Fruit,Salad and Rice Bowl - Dishwasher & Microwave SafeView on AmazonMASTERCOOK Plastic Bowls Set of 6 – 15oz Multipurpose Deep Plates Salad and Pasta Bowls Ideal for Home, Kids, Parties – Stackable Bowl for Kitchen – Non-BPA and Food Grade – Cute ColorsView on AmazonMALACASA 26 OZ Porcelain Soup Bowls Set of 4, White Ceramic Bowls for Kitchen, Cereal Bowl for Oatmeal, Fruit, Salad, Ramen and Rice Bowl -Dishwasher & Microwave Safe BowlsView on Amazon

Baking Sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Paper Towel

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on Amazon

Recipe Tips

FAQ

Can I use a different cut of beef for this recipe?

Yes, you can substitute beef tenderloin with sirloin steak or ribeye. Adjust cooking times as needed based on thickness.

What if I don't have fig jam?

You can use other fruit jams like apricot or raspberry, or even a tablespoon of honey mixed with a splash of balsamic vinegar.

Can I make the mashed potatoes ahead of time?

Absolutely! Prepare the mashed potatoes as directed, then let them cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.