Beef tenderloin
- 8 ounces California Dried Figs, stems removed and quartered
- 6 garlic cloves, peeled
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon cocoa powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 ½ to 3 pounds fully-trimmed beef tenderloin
Fig steak sauce
- 8 ounces California Dried Figs, stems removed and quartered
- 2 guajillo, ancho, or New Mexico chiles, stems removed and seeded
- ½ large white onion, coarsely chopped
- 4 garlic cloves, peeled
- 1 bay leaf
- 1 quart water
- 1 chipotle chile canned in adobo or 1 tablespoon smoked chile sauce
- 1 ½ teaspoons sherry vinegar
- 1 ½ teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
Directions
For the tenderloin, combine the quartered figs and garlic in 1-quart saucepan. Stir in water, sugar, and white vinegar. Bring to a boil and simmer gently for about 30 minutes or until figs are soft. Cool.
Preheat oven to 400 degrees F.
Transfer to blender container and add the olive oil, balsamic vinegar, cocoa powder, salt, and pepper. Process until smooth, adding water as needed to make a thick glaze.
Rub tenderloin generously with the paste and arrange on rack in roasting pan. Place in oven and roast for 15 minutes. Reduce heat to 300 degrees F and roast for 20 minutes more or until internal temperature is 145 degrees F for rare to 160 degrees F for medium.
While the tenderloin roasts, make the sauce. Place the quartered figs, chiles, onion, garlic, bay leaf, and water in 2-quart saucepan. Heat to a boil over medium-high and reduce the heat to simmer gently, about 30 minutes or until figs are soft. Cool.
Transfer to blender container and add the chipotle, sherry vinegar, salt, and pepper. Process until smooth, adding water as needed to desired consistency. Set aside.
Let tenderloin stand for 10 to 15 minutes when done. Then slice and serve with Fig Steak Sauce on the side.