Balsamic & Fig Beef Tenderloin
with Garlic Mashed Potatoes & Rosemary Breadcrumb Brussels Sprouts
- Milk
- Wheat
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.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Brussels Sprouts
1 unit
Shallot
¼ ounce
Rosemary
1 clove
Garlic
2 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
2 tablespoon
Fig Jam
5 teaspoon
Balsamic Vinegar
Not included in your delivery
3 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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. • Add 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fig sauce, calling it "delicious" and "mind-blowing"; some found the balsamic vinegar overpowering 🍲.
- Ease of prep: Several noted it was more time-consuming than expected, but most agreed the results were worth the effort.
- Suggestions: Consider steaming Brussels sprouts before roasting; some preferred them without panko. Adjust rosemary to taste.
- Portions: Some felt the meat and potato portions were small for the premium price; others wanted more Brussels sprouts.
Reviews from our home cooks
Sauteing the garlic in butter prior to adding the potatoes made them more aromatic and tasted divine. The balsamic fig gravy was sublime. The star of the show was the brussels sprouts mixed with panko and rosemary. The cuts of tenderloin were a bit tough even though we cooked them medium rare. Great flavors again.
Really delicious! The beef was so tender. I had been worried that the fig sauce would be too sweet but the balsamic vinegar balanced it perfectly! With the garlic mashed potatoes and the panko roasted brussels sprouts it was one of my favorite Hello Fresh meals!
Our favorite this week was the Balsamic and Fig Tenderloin. The sauce was perfect for the beef. We also had enough sauce to drizzle on the potatoes. The panko on the Brussels sprouts added a nice crunch. Looking forward to our next box.
Wow! Brussell sprouts prepared in this manner were a revalation to me. It went so well with the garlic mashed potatoes and the savory steak with the balsamic fig drizzle. Perfect meal for a Saturday night. Delicious!
Im sorry I cant give 4 stars for the Balsamic Fig Beef Tenderloin. It was a good thing I had my own potatoes because one of the potatoes was rotten and it was obvious without me having to cut into it. Also, the beef tenderloin was not tender and was very dry. The brussel sprouts were excellent and the Balsamic Fig sauce was very good. I was surprised at how good the mashed potatoes were with just adding the water they were cooked in as I've always used warmed milk to make my mashed potatoes.
Delicious !!! The roasted brussel sprouts mixed with panko & rosemary were a really nice touch! And the mashed potatoes mixed with butter, garlic and sour cream are ALWAYS YUMMY! And last but not least the beef tenderloin with the balsamic & fig sauce was perfection!
The balsamic fig glaze was amazing, and the beef tenderloin was so juicy and tender. On par with some of the best filet mignon I've eaten at restaurants. I would definitely order this again!
This was my fav of the 3 meals sent. The beef tenderloin was really tender, the panko Brussel sprouts were flavorful & the garlic mashed potatoes were perfect! Everything was fresh & delicious!!
This was amazing. The Balsamic and fig sauce was absolutely amazing. Not crazy about vinegar, but it was great. This recipe was a bit more complicated to fix for me but I did fine and it turned out to be so amazing. Thanks.
This was delicious! The steak was such a wonderful surprise as it was tender and flavorful and that balsamic & fig "dressing" for it was such a hit! You need to give yourself more time though at least that's what I found with all the steps.
