Balsamic-and-Fig Beef Tenderloin with Garlic Mashed Potatoes and Rosemary Breadcrumb Brussels Sprouts

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