Ingredients
From Robert Del Grande, RDG + Bar Annie, Houston TX
Fig-Cocoa Glaze
- 8 ounces dried California Mission figs; stemmed and quartered
- 6 cloves garlic, peeled
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 2 1/2 to 3 pounds fully-trimmed beef tenderloin
Mission Fig Steak Sauce
- 8 ounces dried California Mission figs; stemmed and quartered
- 2 guajillo, ancho or New Mexico chiles; stemmed and seeded
- 1/2 white onion; peeled and coarsely chopped
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 quart water
- 1 chipotle chile canned in adobo or 1 tablespoon smoked chile sauce
- 1 1/2 teaspoons sherry vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Preparation
- Fig-Cocoa 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 slightly thick paste. Store in refrigerator.
- Tenderloin: Preheat oven to 400°F. Rub tenderloin generously with glaze and arrange on rack in roasting pan. Place in oven and roast for 15 minutes. Reduce heat to 300°F and roast for 20 minutes more, or until internal temperature is 145°F for rare to 160°F for medium.
- Mission Fig 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.
- To serve, let tenderloin stand for 10 to 15 minutes when done. Then, slice and serve with Mission Fig Steak Sauce on the side.
Serves
16
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