Balsamic Fig Beef Tenderloin
plus Honey Walnut Crostini, Brussels Sprouts & Parm Mashed Potatoes
- Milk
- Tree Nuts
- Wheat
- Soy
Whether you’re cooking for one or the whole gang, this two-course stunner will help take the stress out of dinner–and add some luxury to your evening meal. You’ll start with a savory crostini appetizer 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 for this dinner designed for those of us who enjoy the finer things (and foods!) in life.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
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)
¼ ounce
Rosemary
1 clove
Garlic
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 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fig-balsamic sauce, calling it "fantastic" and "one of my absolute FAVORITE sauces ever" 🎉.
- Ease of prep: Some found it time-consuming with many steps; consider prepping sides while meat cooks for better timing.
- Suggestions: For tender meat, watch cooking times closely; reduce sauce longer if it seems too sweet.
- Portions: Perfect for two, but some found it too much for older folks; consider saving the crostini for another meal.
- Crostini: The appetizer was a hit for most; try adding extra honey or seasoning if it seems bland.
- Brussels sprouts: Roasting with panko and rosemary was popular, though a few preferred them without rosemary.
Reviews from our home cooks
Loved having the crostini appetizer with the whipped ricotta, walnuts, and honey. That was a nice touch. The tenderloin was very tender and the fig/balsamic vinegar au jus was super tasty. The mashed potatoes were yummy but the Brussels sprouts were a little unusual (and we love Brussels sprouts).
Loved this! Wonderful sauce. The parm made the potatoes much better. Loved the crostini as well. The panko and rosemary made the Brussels sprouts nice too.
Never liked fig, balsamic vinegar, or nuts but this meal has changed my mind. It was truly enjoyable. I would definitely order it again.
Delicious tenderloin very tasty very easy to make, and the recipe was delicious
Not sure about the honey walnut but the steak sauce was fantastic and good cut of meat,
This fig sauce is one of my absolute FAVORITE sauces ever, next to steak diane sauce. Please keep this available often. It would be nice to sub sweet potatoes for regular potatoes also.
Extremely delicious sauce and elevated ingredients. Love the brussels sprouts and tenderloin especially.
This meal blew my socks off. This was clearly a cut above the normal recipes sent by HelloFresh. My wife and I loved every aspect of it.
Be more generous with the balsamic sauce. Use a better grade of beef so that it is less chewy and tough.
