Balsamic & Fig Beef Tenderloin

Name: Balsamic & Fig Beef Tenderloin with Garlic Mashed Potatoes & Rosemary Breadcrumb Brussels Sprouts
Yield: 2 servings
Ingredients: 12 oz Potato; 8 oz Brussels Sprouts; 1 unit Shallot; 1/4 oz Rosemary; 1 clove Garlic; 2 tbsp Sour Cream; 1/4 cup Breadcrumbs; 10 oz Beef Tenderloin Filets; 1 unit Beef Stock Concentrate; 2 tbsp Fig Jam; 5 tsp Balsamic Vinegar; 3 tbsp Butter; 1 tbsp Olive Oil; 2 tsp Vegetable Oil; Salt; Black Pepper

with Garlic Mashed Potatoes & Rosemary Breadcrumb Brussels Sprouts

By Recipe0 System

Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over beef tenderloin. Garlicky mashed potatoes are the perfect accompaniment for catching any extra sauce (and trust us, you won’t want to waste a drop.) Tender, caramelized Brussels sprouts join the mix, topped with crunchy, golden rosemary breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
8 oz Brussels Sprouts
1 unit Shallot
1/4 oz Rosemary
1 clove Garlic
2 tbsp Sour Cream
1/4 cup Breadcrumbs
10 oz Beef Tenderloin Filets
1 unit Beef Stock Concentrate
2 tbsp Fig Jam
5 tsp Balsamic Vinegar
3 tbsp Butter
1 tbsp Olive Oil
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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 lengthwise. 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). Peel and mince or grate garlic.
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 (4 TBSP for 4 servings) 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.
3

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

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.
6

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

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