Sunday, July 13, 2014

Beef Tenderloin With Shallots And Figs


I shared earlier that I had planted a Black Mission Fig Tree in my back yard in CA.  I was first introduced to fresh figs by our son-in-law on my first visit to Milano, Italy.  It has been a favorite fruit since.

The beef tenderloin is slow-roasted to ensure tenderness. To coarsely crack peppercorns, use a mortar and pestle or place peppercorns in a plastic bag and use a rolling pin.

¼ cup olive oil
1 tbsp red peppercorns, coarsely cracked
1 tbsp green peppercorns, coarsely cracked
1 tsp sea salt
2 lbs premium beef tenderloin roast; tied, centre cut
6 whole ripe fresh figs, cut in half
18 small whole shallots, peeled (10 oz)
1 cup ruby port
¼ cup balsamic vinegar
1 tbsp fresh thyme, minced, about 8 sprigs
¼ cup unsalted butter, cold
Salt and freshly ground black pepper, to taste

Preheat oven to 325ºF.

Rub 1 tbsp olive oil, cracked pepper and salt over tenderloin.

Heat 1 tbsp olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.

Transfer tenderloin to plate and tent with foil.

In the same skillet, add 1 tbsp olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.

In the same skillet add 1 tbsp olive oil and shallots and cook for 8 to 10 minutes or until soft.

Add port, balsamic vinegar and thyme and bring liquid to a boil.

Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF; or medium, 160ºF.

Remove tenderloin and figs and tent with foil. Reserve.

Bring remaining sauce to a boil and reduce to ½ cup.

Whisk in butter. Season with salt and pepper to taste.

Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin. Serves 4 to 6

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