Balsamic-and-Fig Beef Tenderloin
with Garlic Mashed Potatoes and Rosemary Breadcrumb Brussels Sprouts
Balsamic-and-Fig Beef Tenderloin
Tender beef tenderloin gets a sweet-tart balsamic-fig glaze, served with creamy garlic mashed potatoes and crispy rosemary Brussels sprouts for an elegant, savory-sweet dinner.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- 1 unit Beef Stock Concentrate
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 2 tablespoon Fig Jam
- 2 clove Garlic
- ¼ cup Panko Breadcrumbs
- ¼ ounce Rosemary
- 1 unit Shallot
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 3 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories740
Protein40g
Carbs62g
Fat38g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream in the mash for a plain plant-based alternative or a little olive oil. For gluten-free, use gluten-free breadcrumbs and ensure the stock concentrate is certified gluten-free; the rest is already naturally adaptable.
What to serve with it
Serve with a crisp green salad or roasted carrots to add freshness and keep the plate balanced. A medium-bodied red wine or sparkling water with lemon also works well with the rich, sweet-savory flavors.
