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

Indulge in a restaurant-quality meal at home with this balsamic fig beef tenderloin. The combination of sweet fig jam and tangy balsamic vinegar creates a luscious pan sauce that perfectly complements the tender, juicy steak. Paired with creamy garlic mashed potatoes and crispy Brussels sprouts topped with rosemary-infused panko breadcrumbs, every bite is a harmony of flavors and textures.

This dish is designed to impress without requiring hours in the kitchen. With simple ingredients and straightforward steps, you can whip up a sophisticated dinner that feels special any night of the week. The key is to let the beef rest before slicing, ensuring it stays moist and tender. Serve it all together for a complete, satisfying meal that will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView 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

0.25 cup Panko BreadcrumbsView 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 the oven to 425°F. Wash and dice the potatoes into 1-inch cubes. Place them in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
2. While potatoes cook, trim the Brussels sprouts and halve them lengthwise. Mince the shallot and garlic. Strip the rosemary leaves from the stem and chop finely.
3. Heat a large oven-safe skillet over medium-high heat with 1 tbsp olive oil. Season the beef tenderloin with salt and pepper. Sear the steak for 2-3 minutes per side until browned. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare or until desired doneness. Remove from oven, tent with foil and let rest.
4. In the same skillet (after removing beef), add 1 tbsp butter and the shallot. Cook for 1 minute. Add the balsamic vinegar, fig jam, beef stock concentrate and 2 tbsp water. Stir and simmer until thickened, about 2-3 minutes. Season with salt and pepper. Keep warm.
5. While the sauce simmers, heat a separate skillet over medium heat with 2 tsp cooking oil. Add Brussels sprouts cut-side down and cook without stirring for 3-4 minutes until caramelized. Add 1 tbsp butter, minced garlic and chopped rosemary. Toss and cook for 1 minute. Season with salt and pepper.
6. In a small bowl, melt the remaining 1 tbsp butter. Toss with panko breadcrumbs and a pinch of salt. Sprinkle over the Brussels sprouts and cook for 1-2 minutes until golden. Remove from heat.
7. Mash the cooked potatoes with sour cream, remaining 1 tbsp butter and salt to taste. If needed, add a splash of milk or water for creaminess.
8. Slice the rested beef tenderloin against the grain. Serve with mashed potatoes, Brussels sprouts and drizzle the balsamic fig sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin steak. Adjust cooking time accordingly.

What can I use instead of fig jam?

Apricot jam or honey can work, but the flavor will change. Fig jam adds a unique sweetness.

Can I make this dairy-free?

Use plant-based butter and omit the sour cream or use a dairy-free alternative. The texture may vary slightly.