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

Indulge in a restaurant-worthy meal right at home with this balsamic fig glazed beef tenderloin. The rich, sweet-tangy sauce pairs beautifully with tender filets, while creamy garlic mashed potatoes and crispy Brussels sprouts topped with rosemary breadcrumbs round out the plate. Every bite is a harmony of flavors and textures that will impress your guests or make any weeknight feel special.

This recipe is surprisingly simple to prepare, with most components coming together in under an hour. The key is to cook the beef to your liking and let it rest while you finish the sauce. The result is a stunning dish that looks as good as it tastes.

Log in to save recipes and build weekly shopping lists.

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

2 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 small pieces. Trim and halve Brussels sprouts. Halve, peel and mince shallot until you have 2 tablespoons. Strip rosemary leaves from stems; mince leaves until you have 1 teaspoon. Mince or grate garlic.
2. Place potatoes in a medium pot with enough salted water to cover by 1 inch. Boil until tender, about 15 minutes. Reserve 1 cup cooking water, then drain. Melt 2 tablespoons butter in same pot over medium heat. Add garlic and cook for 1 minute. Add potatoes and a splash of cooking water; mash until smooth. Stir in sour cream. Season with salt and pepper.
3. Meanwhile, heat a drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add ¼ cup breadcrumbs (we sent more); season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer breadcrumbs 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. Arrange cut sides down and roast until browned and crispy, 15-20 minutes. Add to bowl with breadcrumbs and toss to combine. Season with salt, pepper and half the minced rosemary (save the rest for later).
5. Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for breadcrumbs over medium-high heat. Add beef and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside to rest for at least 3 minutes. Wipe out pan.
6. Melt 1 tablespoon butter in same pan over medium heat. Add minced shallot; cook until fragrant, about 1 minute. Add stock concentrate, jam, vinegar, 2 tablespoons water and remaining minced rosemary (to taste). Cook until slightly thickened, 1-2 minutes. Stir in any resting juices from beef; season with salt and pepper. Divide potatoes, Brussels sprouts and beef between plates. Top beef with sauce.

Recipe Tips

FAQ

Can I substitute the fig jam with another fruit jam?

Yes, you can use any fruit jam you like, such as apricot or raspberry, but the flavor profile will change. Fig jam has a unique sweetness that pairs perfectly with balsamic vinegar.

What can I use instead of beef tenderloin?

You can substitute with other cuts like ribeye or sirloin steak. Adjust cooking time based on thickness and desired doneness.

Can I make this recipe dairy-free?

Yes, you can use dairy-free butter and sour cream alternatives. The mashed potatoes may have a slightly different texture, but still delicious.