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

Indulge in a truly special dinner with this balsamic fig beef tenderloin. The rich, tangy pan sauce made with fig jam and balsamic vinegar perfectly complements the tender, seared filets. Creamy garlic mashed potatoes provide a comforting base, while roasted Brussels sprouts get a crunchy upgrade with toasted panko and fresh rosemary.

This dish is designed to impress, yet it comes together in under an hour. Each component is carefully crafted to deliver layers of flavor and texture. Whether for a date night or holiday gathering, this recipe will make any meal feel like a celebration.

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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

1 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

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 oven rack to top position and preheat to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince until you have 1 teaspoon (2 teaspoons for 4 servings). Halve, peel and mince shallot to yield 2 tablespoons (3 tablespoons for 4 servings).
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 ½ cup potato cooking liquid; drain. Melt 2 tablespoons butter (4 tablespoons for 4 servings) in the 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 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; season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Transfer panko to a medium bowl. Wipe out the 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 the bowl with toasted panko; toss to combine. Toss with half the minced rosemary; season with 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 the pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest for at least 5 minutes. Wipe out the pan.
6. Melt 1 tablespoon butter in the same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes. Stir in stock concentrate, fig jam, balsamic vinegar, 2 tablespoons water (4 tablespoons for 4 servings), any resting juices from the 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 substitute the beef tenderloin with another cut?

Yes, you can use sirloin or ribeye, but adjust cooking time as needed. Tenderloin is best for this quick pan-sear method.

What can I use instead of fig jam?

You can substitute with apricot jam or a mixture of honey and balsamic vinegar for a similar sweet-tangy profile.

Can I make this recipe dairy-free?

Replace butter with a plant-based alternative and use dairy-free sour cream. The mashed potatoes may be less creamy but still delicious.