Balsamic & Fig Beef Tenderloin
plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes
- Milk
- Tree Nuts
- Eggs
- Wheat
- Soy
: Whether you’re celebrating with a special someone or the whole gang, this three-course feast will help take the stress out of the holidays. You’ll start with savory crostini topped with whipped ricotta, honey, and walnuts. For the main, fig jam is paired with balsamic vinegar to create a tangy pan sauce to drizzle over tender beef tenderloin. Garlicky mashed potatoes and caramelized Brussels sprouts are the perfect accompaniments. For dessert, dig into decadent white chocolate raspberry cheesecake to end with a festive bang.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Balsamic Vinegar
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
4 ounce
Ricotta Cheese
(Contains: Milk)
2 unit
White Chocolate Raspberry Swirl Cheesecake
(Contains: Eggs, Milk, Wheat)
¼ ounce
Rosemary
1 unit
Fig Jam
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
4 teaspoon
Honey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 unit
Potatoes
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.)
Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper. Spread ricotta onto toasted baguette rounds; drizzle with honey and sprinkle with walnuts.
Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
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).
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 used for potatoes 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. Top with Parmesan.
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 frequently, until golden brown, 3-5 minutes.
Turn off heat; transfer to a medium bowl. Wipe out pan.
Toss Brussels sprouts on sheet used for crostini 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.
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.
Serve cheesecakes for dessert.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The balsamic-fig pan sauce is a highlight — rich, tangy, and worth every step; some found it a touch too sweet or sour, so taste before adding all the vinegar 🍲.
- Ease of prep: This is a genuinely involved, multi-course meal with many simultaneous steps; budget well over an hour and consider having a helper for a smoother experience.
- Suggestions: The beef tenderloin was frequently described as tough or chewy — cook to your preferred doneness and rest it fully before slicing; thicker steaks may need closer to 10 minutes per side. Skip the panko on the Brussels sprouts if you prefer a cleaner texture, and consider drizzling a little of the pan sauce over them for extra flavor.
- Leftovers: Portions are generous — several reviewers noted there was almost too much food for two, making this ideal for a special occasion rather than a regular weeknight.
- Dessert: The included cheesecake was well-liked overall, though some found it too sweet; those who prefer a less sugary finish may want to serve it with fresh berries on the side.
Reviews from our home cooks
Totally worth the extra cost! The honey walnut crostini was a really tasty appetizer and simple enough to replicate on your own (which we have)! The fig sauce was delicious but I would serve it on the side next time as there was a lot and it sort of overwhelmed the tenderloin. The dessert was enough for four people and was as good or better than what you would get in a restaurant.
Everything tasted great, the beef tenderloin was good quality meat, and it was the most elaborate dinner I've tried with Hello Fresh. On the other hand, it was also one of the most time-consuming meal to prepare, and I probably shouldn't get a second person to help out since there were many steps that could be going on simultaneously.
That balsamic fig sauce brings the flavor up ten notches. I wiped the pan out with a spatula so as not to waste any. I'll be making that drizzle/sauce again and again!
Brussels sprouts were really nice, loved the crispies on top. The sauce was fabulous, but I only added half of the vinegar. The steak was a bit tough, and the pieces were really inconsistent, which made it tricky to get an even cook on all of them. Potatoes were delicious, of course. Could have used more sauce! The crostini were just okay, but more than enough and totally unique. Cheesecakes were the perfect end to the meal. Overall very tasty, worth the price, and arrived despite bad weather.
It was a great Christmas meal for two! The tenderloin was a great cut and great flavor. The sides were well paired.
This was ridiculous. It was so good I have no words, I've only cooked steak one other time and this was so easy to make and so delicious! My partner and I absolutely loved this one!
This was a lavish, festive meal that is a little too complicated for every day, but great for the holiday season - fun to cook, but not for a work night! My only criticism is that for my taste, the cute little cheesecakes were too sweet - too much sugar in the crusts and not enough of the milky, creamy richness of the filling.
My family liked all of it except the cheesecake. The cheesecake was way too sweet, would have been better with a not so sweet plain cheesecake and fresh berries or sauce on top we all felt. The rest was delicious.
I don't know how to cook. This recipe was a challenge to make. It was delicious!
This was absolutely delicious! The perfect date night meal! I felt like a chef making it. High-end restaurant quality!
