Balsamic & Fig Beef Tenderloin

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• beef stock concentrate
  1 unit
• beef tenderloin filets
  12 oz
• brussels sprouts
  10 oz
• butter
  3 tbsp
• fig jam
  2 tbsp
• garlic
  2 cloves
• olive oil
  3 tbsp
• panko breadcrumbs
  2 tbsp
• rosemary
  1 tsp
• shallot
  2 tbsp
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp
• yukon gold potatoes
  2 lb

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Trim and halve brussels sprouts lengthwise. Halve, peel, and mince shallot . Strip rosemary leaves from stems; mince leaves. Peel and mince garlic .

   yukon gold potatoes: 2 lb, brussels sprouts: 10 oz, shallot: 2 tbsp, rosemary: 1 tsp, garlic: 2 cloves
2. 

   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 tbsp butter in empty 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.

   butter: 3 tbsp, sour cream: 2 tbsp
3. 

   3

   While potatoes cook, heat a drizzle of olive oil in a medium, preferably nonstick, pan over medium-high heat. Add panko breadcrumbs 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.

   olive oil: 3 tbsp, panko breadcrumbs: 2 tbsp
4. 

   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 . Add to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt, and pepper.
5. 

   5

   While brussels sprouts roast, pat beef tenderloin filets dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable 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.

   beef tenderloin filets: 12 oz, vegetable oil: 1 tbsp
6. 

   6

   Melt 1 tbsp butter in same pan over medium heat. Add minced shallot; cook until fragrant ⏱️ 1-2 minutes . Stir in beef stock concentrate , fig jam , balsamic vinegar , 2 tbsp 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.

   beef stock concentrate: 1 unit, fig jam: 2 tbsp, balsamic vinegar: 2 tbsp