Balsamic & Fig Beef Tenderloin
plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes
Balsamic & Fig Beef Tenderloin
Tender, savory beef with a sweet balsamic-fig glaze pairs with crisp honey walnut crostini and creamy white chocolate raspberry cheesecakes for an elegant, crowd-pleasing dinner.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- 1 unit Beef Stock Concentrate
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 1 unit Demi-Baguette
- 1 unit Fig Jam
- 1 clove Garlic
- 4 teaspoon Honey
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 12 ounce Potatoes
- 4 ounce Ricotta Cheese
- ¼ ounce Rosemary
- 1 unit Shallot
- 1.5 tablespoon Sour Cream
- ½ ounce Walnuts
- 2 unit White Chocolate Raspberry Swirl Cheesecake
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 tablespoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For a vegetarian main, swap the beef for thick portobello mushrooms or seared cauliflower steaks and use vegetable stock instead of beef stock. For egg-, dairy-, or nut-free needs, choose a different cheesecake dessert and replace the ricotta, sour cream, Parmesan, and walnuts with plant-based, seed-based alternatives.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to balance the rich beef and sweet-tart glaze. A light red like Pinot Noir, or sparkling water with lemon, keeps the whole meal feeling polished without overpowering the dessert course.
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