---
title: "Balsamic & Fig Beef Tenderloin"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/balsamic-and-fig-beef-tenderloin-5f3aeb9bad6a05609c7d8cac
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Comfort Food
  - Dinner
  - Meat Lover
  - Fig
  - Beef
rating: 4.5
rating_count: 15800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the fig sauce, calling it delicious and mind-blowing
  - theme: Ease of prep
    text: Several noted it was more time-consuming than expected, but most agreed the results were worth the effort
image: "https://images.recipes.furrysalamander.com/balsamic-fig-beef-tenderloin.avif"
---

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice @yukon gold potatoes{2%lb} into ½-inch pieces. Trim and halve @brussels sprouts{10%oz} lengthwise. Halve, peel, and mince @shallot{2%tbsp}. Strip @rosemary{1%tsp} leaves from stems; mince leaves. Peel and mince @garlic{2%cloves}.

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{3%tbsp} in empty pot over medium heat. Add garlic; cook until fragrant ~{30%seconds}. Add potatoes and @sour cream{2%tbsp}; mash until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.

While potatoes cook, heat a drizzle of @olive oil{3%tbsp} in a medium, preferably nonstick, pan over medium-high heat. Add @panko breadcrumbs{2%tbsp} 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.

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.

While brussels sprouts roast, pat @beef tenderloin filets{12%oz} dry with paper towels; season all over with salt and pepper. Heat a large drizzle of @vegetable oil{1%tbsp} 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.

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