Grass-Fed Rib-Eye Steak with Balsamic Fig Sauce, Garlic Mashed Potatoes and Crispy Brussels Sprouts

Treat yourself to a restaurant-quality steak dinner at home with this impressive recipe. A tender grass-fed rib-eye steak is seared to perfection and topped with a rich balsamic fig pan sauce that balances sweet and tangy flavors. On the side, creamy garlic mashed potatoes and crispy Brussels sprouts tossed with toasted panko add the perfect finishing touches.

Start the meal with a simple yet elegant appetizer: crispy baguette rounds topped with whipped ricotta, a drizzle of honey and crunchy walnuts. This two-course dinner is designed to impress, whether you’re celebrating a special occasion or simply craving a luxurious weeknight meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle position for 4 servings). Slice baguette crosswise into 8 rounds (16 for 4 servings). Place on a baking sheet and drizzle with olive oil. Toast on top rack until golden, 5-10 minutes. In a small bowl, whisk ricotta with a drizzle of olive oil; season with salt and pepper. Spread ricotta on toasted baguette rounds, drizzle with honey and sprinkle with walnuts. Set aside.
2. Dice potatoes into ½-inch pieces. Peel and mince garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves and mince until you have 1 teaspoon (2 teaspoons for 4 servings). Halve, peel and mince shallot until you have 2 tablespoons (3 tablespoons for 4 servings).
3. Place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking water, then drain. In the same pot, melt 2 tablespoons butter (4 tablespoons for 4 servings) over medium heat. Add garlic and cook until fragrant, 30 seconds. Add drained potatoes and sour cream; mash until smooth, adding reserved cooking water as needed. Season with salt and pepper. Top with Parmesan.
4. While potatoes cook, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden, 3-5 minutes. Transfer to a medium bowl. Wipe out the pan.
5. On the same baking sheet used for crostini, toss Brussels sprouts with olive oil, salt and pepper. Roast on top rack until browned and crispy, 15-20 minutes. Transfer to the bowl with panko and toss to combine. Season with half the minced rosemary, salt and pepper.
6. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan.
7. Melt 1 tablespoon butter in the pan over medium heat. Add shallot and cook until fragrant, 1-2 minutes. Stir in stock concentrate, fig jam, balsamic vinegar, 2 tablespoons water (4 for 4 servings), any resting juices from the steak and remaining rosemary. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper. Slice steak against the grain. Divide mashed potatoes, Brussels sprouts and steak among plates. Spoon sauce over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with another tender cut like New York strip or filet mignon. Adjust cooking time as needed.

What can I use instead of fig jam?

You can substitute fig jam with another fruit jam like apricot or raspberry or use balsamic glaze for a similar sweet-tangy flavor.

How do I make this recipe dairy-free?

Use dairy-free butter and sour cream alternatives and omit the Parmesan or use a vegan substitute. The ricotta can be replaced with a dairy-free cream cheese or omitted.