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Balsamic & Fig Beef Tenderloin

Balsamic & Fig Beef Tenderloin

with Garlic Mashed Potatoes & Rosemary Breadcrumb Brussels Sprouts

Gourmet Plus
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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.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

1 unit

Shallot

¼ ounce

Rosemary

1 clove

Garlic

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Beef Tenderloin

1 unit

Beef Stock Concentrate

2 tablespoon

Fig Jam

5 teaspoon

Balsamic Vinegar

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate61 g
Sugar19 g
Dietary Fiber9 g
Protein40 g
Cholesterol145 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Strainer
Medium Pan
Medium Bowl
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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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.