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

Treat yourself to a restaurant-quality meal at home with this balsamic fig beef tenderloin. The sweet fig jam and tangy balsamic vinegar create a luscious pan sauce that perfectly complements the tender steak. Creamy garlic mashed potatoes soak up every last drop, while crispy Brussels sprouts topped with golden rosemary breadcrumbs add a delightful crunch.

This dish is packed with rich flavors and satisfying textures, making it ideal for a special dinner or a cozy weekend meal. With simple ingredients and straightforward steps, you can impress your guests or simply enjoy a gourmet night in.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView 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

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a pot of salted water to a boil. Dice potatoes into 1-inch pieces. Add to boiling water and cook until tender, 15-20 minutes. Drain and return to pot.
2. While potatoes cook, trim Brussels sprouts and halve lengthwise. Mince garlic. Peel and finely dice shallot. Strip rosemary leaves from stems and chop finely.
3. Pat beef tenderloin dry with paper towels. Season generously with salt and pepper. Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear steak 2-3 minutes per side until browned. Transfer skillet to oven and roast to desired doneness (about 5-7 minutes for medium-rare). Remove steak to a plate to rest.
4. In the same skillet (careful, handle is hot), add a drizzle of oil if needed. Sauté shallot and garlic until fragrant, about 1 minute. Add balsamic vinegar, fig jam, beef stock concentrate and 1/4 cup water. Stir and scrape up browned bits. Simmer until sauce thickens slightly, 2-3 minutes. Season with salt and pepper. Keep warm.
5. While sauce simmers, heat a drizzle of oil in another skillet over medium-high heat. Add Brussels sprouts cut-side down and cook without stirring until deeply browned, 3-4 minutes. Toss and continue cooking until tender, 2-3 minutes more. Season with salt and pepper.
6. Transfer Brussels sprouts to a bowl. Wipe skillet clean, then melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and chopped rosemary. Toast, stirring, until golden, 2-3 minutes. Sprinkle over Brussels sprouts.
7. Mash potatoes with sour cream and a drizzle of oil (or butter) until smooth. Season with salt and pepper to taste.
8. Slice rested beef tenderloin against the grain. Serve with mashed potatoes, Brussels sprouts and drizzle with balsamic fig sauce.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use sirloin or ribeye, but adjust cooking time accordingly as tenderness may vary.

What can I use instead of fig jam?

Apricot jam or a tablespoon of honey mixed with a splash of balsamic can work as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.