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

Indulge in a luxurious dinner that combines tender beef tenderloin with a rich balsamic fig pan sauce. The sweetness of fig jam perfectly balances the tangy balsamic vinegar, creating a sauce that’s irresistible. Paired with creamy garlic mashed potatoes and crispy Brussels sprouts topped with rosemary-infused panko, this dish is a symphony of flavors and textures.

Perfect for a special occasion or when you want to treat yourself, this recipe is surprisingly simple to prepare. The key is to sear the beef to perfection and let the sauce come together in the same pan, capturing all those delicious browned bits. Serve immediately and watch everyone reach for seconds.

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Ingredients

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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1-inch cubes. Trim and halve Brussels sprouts lengthwise. Peel and finely chop shallot. Mince garlic. Strip rosemary leaves from stems and finely chop.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot. Add sour cream, 1 tablespoon butter and half the garlic. Mash until smooth. Season with salt and pepper. Cover to keep warm.
3. While potatoes cook, heat 1 teaspoon cooking oil in a large oven-safe skillet over medium-high heat. Pat beef dry with paper towels; season generously with salt and pepper. Sear until browned, 2-3 minutes per side. Transfer skillet to oven and roast to desired doneness (about 5-7 minutes for medium-rare). Remove beef from skillet and let rest on a cutting board. Do not wipe skillet.
4. In a small bowl, combine panko, half the rosemary, 1 tablespoon olive oil and a pinch of salt. Set aside.
5. Heat remaining 1 teaspoon cooking oil in a second skillet over medium-high heat. Add Brussels sprouts cut-side down; cook without stirring until charred, 2-3 minutes. Add shallot and remaining garlic; cook, stirring, 1 minute. Add ¼ cup water, cover and steam until tender, 3-4 minutes. Uncover and cook until water evaporates. Sprinkle panko mixture over sprouts and cook, stirring, 1 minute. Remove from heat.
6. Return beef skillet to medium heat. Add balsamic vinegar, fig jam, beef stock concentrate and ¼ cup water. Cook, scraping up browned bits, until sauce thickens slightly, 2-3 minutes. Remove from heat and swirl in 1 tablespoon butter until melted. Season with salt and pepper.
7. Slice beef against the grain. Serve with mashed potatoes and Brussels sprouts. Drizzle balsamic fig sauce over beef and potatoes.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use sirloin or ribeye, but adjust cooking time accordingly.

What can I use instead of fig jam?

Apricot jam or date syrup can work, but the flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.