Balsamic & Fig Beef Tenderloin
plus Honey Walnut Crostini
- Soy
- Wheat
- Milk
- Tree Nuts
Whether you’re celebrating with a special someone or the whole gang, this two-course stunner will help take the stress out of the holidays. You’ll start with savory crostini topped with whipped ricotta, honey, and walnuts. And 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. This holiday season, spend a little less time in the kitchen and more time enjoying the season.
1 unit
Demi-Baguette
()
4 ounce
Ricotta Cheese
()
4 teaspoon
Honey
½ ounce
Walnuts
()
12 ounce
Potatoes
1 clove
Garlic
8 ounce
Brussels Sprouts
¼ ounce
Rosemary
1 unit
Shallot
1.5 tablespoon
Sour Cream
()
3 tablespoon
Parmesan Cheese
()
¼ cup
Panko Breadcrumbs
()
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
1 unit
Fig Jam
5 teaspoon
Balsamic Vinegar
Salt
Pepper
2 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
3 tablespoon
Butter
()
• 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 on toasted baguette rounds; drizzle with honey and sprinkle with walnuts. 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.
Beef is fully cooked when internal temperature reaches 145°.
