Figgy Balsamic Beef Tenderloin
with Roasted Carrots & Thyme Brussels Sprouts
- Milk
You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll completely transform the juicy pork filet it’s drizzled on top of.
Ingredients
¼ ounce
Thyme
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.
Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper.
Toss carrots on empty side with a drizzle of oil, salt, and pepper.
Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes
While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).
Transfer to a second baking sheet.
Roast pork on middle rack until cooked through, 10-12 minutes.
Transfer to a cutting board to rest, then thinly slice crosswise.
Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes.
Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.
Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The figgy balsamic sauce was a delicious complement, though some found it a bit sweet; consider adding savory elements for balance.
- Ease of prep: Prep time may take longer than expected; one customer reported 30 minutes instead of the suggested 10.
- Suggestions: Try pairing with pork for a better flavor match; beef worked well for some but others found the combination unusual.
- Portions: Vegetable portions could be more generous; consider adding extra Brussels sprouts or carrots for a heartier meal.
