Beef Tenderloin with California Fig-Cocoa Glaze and California Mission Fig Steak Sauce

andrew@bytejockeyz.comEntrees, Recipes

Valley Fig Growers

Beef Tenderloin with California Fig-Cocoa Glaze and California Mission Fig Steak Sauce

Valley Fig Growers
Nutrition
Servings 10 people

Ingredients

Fig Cocoa Glaze

Mission Fig Steak Sauce

  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and quartered
  • 2 chiles guajllo, ancho, or New Mexico variety, stemmed and seeded
  • 1/2 white onion peeled and coarsely chopped
  • 4 garlic cloves peeled
  • 1 bay leaf
  • 1 quart water
  • 1 chipotle chile canned in adobo, or 1 tbsp smoked chile sauce
  • 1 1/2 tsp sherry vinegar
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 lbs beef tenderloin fully trimmed

Instructions

Glaze:

  • Combine quartered figs and garlic in 1-quart saucepan. Stir in water, sugar and vinegar; bring to a boil and simmer gently for about 30 minutes or until figs are soft. Cool. Put into blender container and add remaining ingredients; process until smooth, adding water as needed to make a fairly thick paste. Store in refrigerator.

Steak Sauce:

  • Combine quartered figs, chiles, onion, garlic, bay leaf and water in 2-quart saucepan; heat to a boil and simmer gently, about 30 minutes or until figs are soft. Cool. Turn into blender container and add remaining ingredients; process until smooth, adding water as needed to desired consistency. Store in refrigerator.
  • Pre-heat oven to 400°F. Rub tenderloin generously with Glaze and arrange on rack in roasting pan. Place in oven and roast at 400°F for 15 minutes. Reduce heat to 300°F and roast for 20 minutes more or until internal temperate is 145°F for rare to 160°F for medium. Let stand 10 to 15 minutes. Slice and serve with California Mission Fig Steak Sauce on the side.

Notes

From Robert Del Grande

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!