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

Fiber Rich

Serves: 8-10

8 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission figs, stems removed 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

8 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission figs, stems removed 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
2 1/2 to 3 pounds fully-trimmed beef tenderloin

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 Mission Fig Steak Sauce on the side.

From Robert Del Grande

Valley Fig Growers