---
title: "Balsamic & Fig Beef Tenderloin"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/balsamic-and-fig-beef-tenderloin-5f3aeb9bad6a05609c7d8cac"
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
tags: []
rating: 4.5
rating_count: 15800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: 'Many loved the fig sauce, calling it "delicious" and "mind-blowing"; some found the balsamic vinegar overpowering.'
  - theme: Ease of prep
    text: 'Several noted it was more time-consuming than expected, but most agreed the results were worth the effort.'
nutrition:
  calories: 750
  protein: 40
  fat: 38
  saturated fat: 17
  carbohydrates: 61
  sugar: 19
  fiber: 9
  cholesterol: 145
  sodium: 590
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Beef%20Tenderloin/balsamic-fig-beef-tenderloin.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produces.
Dice @yukon gold potatoes{24%ounce} into ½-inch pieces. Trim and halve @brussels sprouts{16%ounce} lengthwise. Halve, peel, and mince @shallot{1%unit} until you have 2 tbsp (3 tbsp for 4 servings). Strip leaves from @rosemary{¼%ounce} stems; mince leaves until you have 1 tsp (2 tsp for 4). Peel and mince or grate @garlic{2%clove}.

![Step 2](step-2.jpg)
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 through a #strainer{}.
Melt about 2 tbsp (from @butter{5%tbsp}, 4 tbsp for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, ~{30%seconds}. Add potatoes and @sour cream{2%tbsp}; mash with #potato masher{} until smooth, adding splashes of reserved cooking liquid as needed. Season with @salt{} and @pepper{}.

![Step 3](step-3.jpg)
While potatoes cook, heat a drizzle of @olive oil{1%tbsp} in a #medium pan{} over medium-high heat. Add @panko breadcrumbs{¼%cup} 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.

![Step 4](step-4.jpg)
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}.
In that medium bowl with toasted panko, toss to combine. Season with half the minced rosemary, salt, and pepper.

![Step 5](step-5.jpg)
While Brussels sprouts roast, pat @beef tenderloin fillets{20%ounce} dry with @paper towells{}; season all over with salt and pepper.
Heat a large drizzle of @vegetable oil{2%tsp} 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 beef to a cutting board and let rest for at least ~{5%minutes}. Wipe out pan.

![Step 6](step-6.jpg)
In same pan over medium heat, melt 1 tbsp from the remaining @butter{5%tbsp}. The sauté pan should be hot; cook the minced shallot until fragrant, ~{1-2%minutes}. Stir in @beef stock concentrate{2%unit}, @fig jam{4%tbsp}, @balsamic vinegar{10%tsp}, any resting juices, and the 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 dough in hot, raw. Heavens.