Balsamic & Fig Beef Tenderloin
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Balsamic & Fig Beef Tenderloin

Balsamic & Fig Beef Tenderloin

with Garlic Mashed Potatoes & Rosemary Panko Brussels Sprouts

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 breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

1 unit


¼ ounce


1 clove


2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Beef Tenderloin Filets

1 unit

Beef Stock Concentrate

1 unit

Fig Jam

5 teaspoon

Balsamic Vinegar

Not included in your delivery

3 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories730 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate58 g
Sugar15 g
Dietary Fiber9 g
Protein40 g
Cholesterol145 mg
Sodium570 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.


Medium Pot
Potato Masher
Medium Pan
Medium Bowl
Baking Sheet
Paper Towel



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • 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).

Make Mashed Potatoes

• 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 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.

Toast Panko

• 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 often, until golden brown, 3-5 minutes. • Turn off heat; transfer panko to a medium bowl. Wipe out pan.

Roast Brussels Sprouts

• 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.

Cook Beef

• 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.

Make Sauce & Serve

• 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.