Balsamic & Fig Beef Tenderloin

• 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.

• 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.

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

• 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.