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

Indulge in a restaurant-quality meal at home with this balsamic fig glazed beef tenderloin. The sweet and tangy pan sauce, made with fig jam and balsamic vinegar, perfectly complements the tender, seared filets. Creamy garlic mashed potatoes and crispy Brussels sprouts topped with rosemary-infused panko breadcrumbs round out this unforgettable dish.

This recipe is designed for home cooks looking to impress. With simple techniques and bold flavors, you’ll create a memorable dinner that’s sure to become a favorite. Let’s get cooking!

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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

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 ½-inch pieces. Trim and halve Brussels sprouts lengthwise. 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 2 inches. Boil until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Melt 2 tablespoons butter in same pot over medium heat. Add garlic; cook until fragrant, 30 seconds. Add potatoes and sour cream; mash until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
3. While potatoes cook, heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer panko 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. Roast on top rack until browned and crispy, 15-20 minutes. Add to bowl with toasted panko; toss to combine. Season with salt, pepper and half the minced rosemary.
5. While Brussels sprouts roast, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest for at least 5 minutes. Wipe out pan.
6. Melt 1 tablespoon butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes. Add stock concentrate, jam, vinegar, 2 tablespoons water, any resting juices from beef and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide potatoes, Brussels sprouts and beef between plates. Top beef with sauce and serve.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

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

What can I use instead of fig jam?

Apricot jam or honey can work, but the flavor will be different.

Can I make this recipe dairy-free?

Use vegan butter and dairy-free sour cream alternatives.