Balsamic & Fig Beef Tenderloin
with Garlic Mashed Potatoes & Rosemary Panko 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 breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.
The quantities provided above are averages only.
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
1 unit
Fig Jam
5 teaspoon
Balsamic Vinegar
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • 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 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.
• 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 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. • 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.
