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.
Ingredients
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Ricotta Cheese
(Contains: Milk)
4 teaspoon
Honey
½ ounce
Walnuts
(Contains: Tree Nuts)
12 ounce
Potatoes
1 clove
Garlic
8 ounce
Brussels Sprouts
¼ ounce
Rosemary
1 unit
Shallot
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(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
Salt
Pepper
2 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
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 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fig-balsamic sauce, though some found it too vinegary; the crostini was a delicious surprise hit 🍲.
- Ease of prep: Several noted it was time-consuming with many steps; some found timing tricky to get everything ready simultaneously.
- Suggestions: Consider searing the steak, then finishing in the oven for more tender results. Try toasting the walnuts for extra flavor.
- Portions: Some felt the beef portions were small or uneven; a few wanted more sauce or sour cream.
- Quality: Several mentioned the beef was tough or stringy; others praised its tenderness, highlighting inconsistent experiences.
Reviews from our home cooks
Amazing!!! My compliments to the cook - oh that's me haha. I really love the tenderloin dinners. This one with the vinegar/fig sauce combo was over the top. My husband complimented that Hello Fresh always sends us the best cuts of meat. We both totally enjoyed this meal.
The ricotta with honey on the baguette was delicious. The fig balsamic reduction added flavor to the steak and was complimented by a bottle of red wine. The mashed potatoes were creamy and flavorful with the slightest hint of garlic. This was an all around, well done dish!
Crostini were fantastic! Brussels sprouts were great too. The sauce was too robust, but the main thing to know about this is that you will use several bowls and have to keep reusing a pan, so either have to wait for one step to be done, or break out more than 2 pans, also. Lots of cleanup after this one.
Tossing the roasted brussel sprouts with toasted panko breadcrumbs was a nice upgrade. The fig sauce was great on the beef!
A lot of carbs with the mashed potatoes and bread with delicious mascarpone cheese yum yum. The fig sauce was amazing. 100% delicious. If I got it again I would not make one of the carbs.
The crostini's were fun and tasty. The potatoes were one of my favorites. And it's the first time my husband ate Brussels sprouts, and he loved the taste.
Fathers Day dinner. The tenderloin was wonderful, roasted my potatoes. Would suggest to everyone as a step up dinner.
Great!! Watch the crostini's in the oven though. They toast faster than 5 minutes
There was too much going on in this recipe. The crostini was good but didn't seem to go with the other items. It was a very labor-intensive dish.
I loved this meal! The only thing I would change is make the sauce a little figgy-er.
