Balsamic & Fig Beef Tenderloin

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• beef stock concentrate
  2 unit
• beef tenderloin fillets
  20 oz
• brussels sprouts
  1 lb
• butter
  10 tbsp
• fig jam
  4 tbsp
• garlic
  2 clove
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• paper towells
• pepper
• rosemary
  ¼ ounce
• salt
• shallot
  1 unit
• sour cream
  2 tbsp
• vegetable oil
  2 tsp
• water
• yukon gold potatoes
  24 oz

🍳 Cookware

• medium pot
• strainer
• potato masher
• medium pan
• medium bowl
• baking sheet

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produces. Dice yukon gold potatoes into ½-inch pieces. Trim and halve brussels sprouts lengthwise. Halve, peel, and mince shallot until you have 2 tbsp (3 tbsp for 4 servings). Strip leaves from rosemary stems; mince leaves until you have 1 tsp (2 tsp for 4). Peel and mince or grate garlic .

   yukon gold potatoes: 24 oz, brussels sprouts: 1 lb, shallot: 1 unit, rosemary: ¼ ounce, garlic: 2 clove
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 through a strainer . Melt about 2 tbsp (from butter , 4 tbsp for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, ⏱️ 30 seconds . Add potatoes and sour cream ; mash with potato masher until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper .

   water, butter: 5 tbsp, sour cream: 2 tbsp, salt, pepper
3. 

   3

    While potatoes cook, heat a drizzle of olive oil in a medium 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: 1 tbsp, panko breadcrumbs: ¼ cup
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 . In that medium 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 fillets dry with paper towells ; 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 beef to a cutting board and let rest for at least ⏱️ 5 minutes . Wipe out pan.

   beef tenderloin fillets: 20 oz, paper towells, vegetable oil: 2 tsp
6. 

   6

    In same pan over medium heat, melt 1 tbsp from the remaining butter . The sauté pan should be hot; cook the minced shallot until fragrant, ⏱️ 1-2 minutes . Stir in beef stock concentrate , fig jam , balsamic vinegar , any resting juices, and the 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 dough in hot, raw. Heavens.

   butter: 5 tbsp, beef stock concentrate: 2 unit, fig jam: 4 tbsp, balsamic vinegar: 3.333 tbsp