Balsamic and fig beef tenderloin

Updated at: Thu, 17 Aug 2023 09:49:24 GMT

Step 1

Reheat oven to 425 degrees. Wash and dry produce

Step 2

Dice potatoes into 1/2 inch pieces. Peel and mince or grate garlic. Trim and halve Brussel sprouts lengthwise. Strip rosemary from stems and mince leaves until you have 1 tsp. Halve, peel, and mince shallot.

Step 3

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 mins

Step 4

Reserve 1/2 cup potatoes cooking liquid then drain.

Step 5

Melt 2 tbsp butter in empty pot over medium heat. Add garlic, cook until fragrant, 30 sec

Step 6

Add drained potatoes and sour cream mash until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.

Step 7

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 mins

Step 8

Turn off heat, transfer panko to a medium bowl. Wipe out pan.

Step 9

Toss Brussel sprouts on a baking sheet with a large drizzle of olive oil, salt, pepper. Roast on top rack until browned and crispy, 15-20 mins.

Step 10

Carefully transfer to bowl with toasted panko. Toss to combine. Season with half the minced rosemary, salt, pepper.

Step 11

While Brussel sprouts roast, pat beef dry with paper towels, season all over with salt and pepper.

Step 12

Heat a large drizzle of oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 mins per side.

Step 13

Turn off heat, remove from pan and set aside to rest for 5 mins. Wipe out pan.

Step 14

Melt 1 tbsp butter in same pan over medium heat. Add minced shallot, cook until fragrant. 1-2 mins

Step 15

Stir in stock concentrate, jam, vinegar, 2 tbsp water, any resting juices from beef and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 mins. Season with salt and pepper.

Step 16

Divide mashed potatoes, Brussel sprouts, and beef between plates. Top beef with sauce and serve

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