Balsamic & Fig Beef Tenderloin plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes

Name: Balsamic & Fig Beef Tenderloin plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 12 oz Potato; 1/2 oz Walnuts; 5 tsp Balsamic Vinegar; 10 oz Steak; 8 oz Brussels Sprouts; 4 oz Ricotta Cheese; 2 unit White Chocolate Raspberry Swirl Cheesecake; 1/4 oz Rosemary; 1 clove Garlic; 1 unit Fig Jam; 3 tbsp Parmesan Cheese; 1 unit Beef Stock Concentrate; 4 tsp Honey; 1/4 cup Breadcrumbs; 1 unit Demi-Baguette; 1 unit Shallot; 2 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; 3 tbsp Butter, tbsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp; tsp Salt, tsp

By Recipe0 System

: Whether you’re celebrating with a special someone or the whole gang, this three-course feast will help take the stress out of the holidays. You’ll start with savory crostini topped with whipped ricotta, honey, and walnuts. For the main, fig jam is paired with balsamic vinegar to create a tangy pan sauce to drizzle over tender beef tenderloin. Garlicky mashed potatoes and caramelized Brussels sprouts are the perfect accompaniments. For dessert, dig into decadent white chocolate raspberry cheesecake to end with a festive bang.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 1/2 tbsp Sour Cream
12 oz Potato
1/2 oz Walnuts
5 tsp Balsamic Vinegar
10 oz Steak
8 oz Brussels Sprouts
4 oz Ricotta Cheese
2 unit White Chocolate Raspberry Swirl Cheesecake
1/4 oz Rosemary
1 clove Garlic
1 unit Fig Jam
3 tbsp Parmesan Cheese
1 unit Beef Stock Concentrate
4 tsp Honey
1/4 cup Breadcrumbs
1 unit Demi-Baguette
1 unit Shallot
2 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
3 tbsp Butter, tbsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.)

Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper. Spread ricotta onto toasted baguette rounds; drizzle with honey and sprinkle with walnuts.

Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
2

Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4).
3

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, then drain.

Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot used for potatoes over medium heat. Add garlic; cook until fragrant, 30 seconds.

Add drained potatoes and sour cream; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Top with Parmesan.
4

While potatoes cook, heat a drizzle of olive oil in a medium, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 3-5 minutes.

Turn off heat; transfer to a medium bowl. Wipe out pan.
5

Toss Brussels sprouts on sheet used for crostini with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy, 15-20 minutes.

Carefully transfer to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt, and pepper.
6

While Brussels sprouts roast, pat beef* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of 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.
7

Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes.

Stir in stock concentrate, jam, vinegar, 2 TBSP water (4 TBSP for 4 servings), any resting juices from beef, and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper.

Divide mashed potatoes, Brussels sprouts, and beef between plates. Top beef with sauce and serve.

Serve cheesecakes for dessert.