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

Treat yourself to a truly special dinner 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. Paired with creamy garlic mashed potatoes and crispy Brussels sprouts topped with golden rosemary panko, every bite is a harmony of flavors and textures.

This recipe is designed for home cooks who want to impress without spending hours in the kitchen. With simple techniques and fresh ingredients, you’ll create a meal that feels like it’s from a fine dining restaurant. The key is to cook the beef to your preferred doneness and let it rest before slicing-this ensures juicy, tender results every time.

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Ingredients

12 ounce 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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1.5 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

1 unit 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 Cooking 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 produce. Dice potatoes into 1/2-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Halve, peel and mince shallot until you have 2 TBSP (3 TBSP for 4).
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, 30 seconds. Add drained potatoes and sour cream; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
3. While potatoes cook, heat a drizzle of olive oil in a medium, preferably nonstick, pan over medium-high heat. Add panko; 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. Roast on top rack until browned and crispy, 15-20 minutes. Carefully transfer to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt and pepper.
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 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes. Stir in stock concentrate, jam, vinegar, 2 TBSP water (4 TBSP for 4 servings), any resting juices from beef and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mashed potatoes, Brussels sprouts and beef between plates. Top beef with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with sirloin or ribeye, but adjust cooking time accordingly.

What can I use instead of fig jam?

You can use any fruit jam like apricot or raspberry or even honey for sweetness.

Can I make this dish dairy-free?

Yes, use dairy-free butter and sour cream alternatives and skip the butter in the sauce or use a plant-based substitute.