Balsamic & Fig Beef Tenderloin
with Garlic Mashed Potatoes & Rosemary Breadcrumb Brussels Sprouts
Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over beef tenderloin. Garlicky mashed potatoes are the perfect accompaniment for catching any extra sauce (and trust us, you won’t want to waste a drop.) Tender, caramelized Brussels sprouts join the mix, topped with crunchy, golden rosemary breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Brussels Sprouts
1 unit
Shallot
¼ ounce
Rosemary
1 clove
Garlic
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
2 tablespoon
Fig Jam
5 teaspoon
Balsamic Vinegar
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4 servings). Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4). Peel and mince or grate garlic.
• 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; drain. • Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, 30 seconds. Add potatoes and sour cream; mash until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
• While potatoes cook, heat a drizzle of olive oil in a medium, preferably nonstick, pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer panko to a medium bowl. Wipe out pan.
• Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy, 15-20 minutes. • Add 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 potatoes, Brussels sprouts, and beef between plates. Top beef with sauce and serve.
