Angel's Kitchen, Angel's Test Kitchen, Latest Highlights
Published on January 29, 2025

Easy Beef Tenderloin with Fig Sauce

written by

Beef Tenderloin with Fig Sauce & Cheddar Mashed Potatoes

Serving Size:
2
Time:
35
Difficulty:
Easy

Ingredients

  • 12 oz Yellow Potatoes
  • 6 oz Broccoli
  • Yellow Onions
  • 1 Whole Scallion
  • 2 5 oz Beef Tenderloin
  • 1 tbsp Italian Seasoning
  • Umami Stock Optional
  • Beef Stock
  • Fig Jam
  • 2 oz Sour cream
  • 2 oz White Cheddar Cheese
  • 1 tsp Garlic Powder

Directions

  1. Prep the Mash potatoes. Dice potatoes into pieces, about 1/2 inch each. Place in pot with at least 2 inches of cold water, lightly salted. Bring to a boil. Cook for 12-15 minutes, until potatoes are tender.
  2. Reserve Potatoe cooking water. Strain potatoes and leave in pot covered.
  3. Prep broccoli. Coat broccoli with high quality oil, spread out on cooking sheet, roast for 14-16 minutes or until tender.
  4. Season beef tenderloins with Italian seasoning, salt and pepper to taste. Put high quality oil into pans, and heat. Sear 4-6 minutes on each side until fully cooked or desired doneness. Transfer to cutting board. Let rest for 3 minutes.
  5. Caramelize onion fig sauce. Use pan used for beef, and add onions to hot pan. Season with salt and pepper. Cook for 4-5 minutes or until softened and browned.
  6. Add Umami stock or beef stock, 1/4 cup of water and fig jam. Cook 1-2 minutes, or until thickened. Season with salt and pepper.
  7. Mash the potatoes in the pot until smooth. Add scallions, sour cream, white cheddar cheese, garlic powder and reserve potatoes cooking water.
  8. Plate. Cut beef tenderloins into slices. Plate, beef tenderloin, mashed potatoes, and broccoli.

Coach’s Tip

Hello, Angels Working on Earth Family!

Today, we decided to experiment with preparing beef tenderloin. I found the beef tenderloin enjoyable overall, but I believe the seasoning could be improved for a more authentic flavor. The umami element, while interesting, overshadowed the natural taste of the meat. Instead, I would recommend using a rich, natural beef stock that’s been thoughtfully infused with aromatic garlic, a pinch of salt, and freshly cracked black pepper.

Additionally, I would advise omitting the fig jam, as I felt it detracted from the savory nuances of the beef, rather than complementing them.

On another note, the mashed potatoes were a delightful accompaniment, enriched with creamy sour cream and sharp white cheddar. To achieve the best texture, ensure that you mash the potatoes until they are completely smooth—unless, of course, you prefer a chunkier consistency, which can also be appealing.

Always With Love!