Valley Fig Growers

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

Serves: 8-10

Ingredients

Fig Cocoa Glaze

8 ounces Blue Ribbon Orchard Choice or Sun-Maid California 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

Mission Fig Steak Sauce

8 ounces Blue Ribbon Orchard Choice or Sun-Maid California 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

 

Directions

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.

From Robert Del Grande

Nutrition Information

amount per serving

  • Calories 530
  • % Calories from Fat 55%
  • Fat 33
  • Cholesterol 73
  • Protein 22
  • Carbohydrates 36
  • Fiber 7
  • Iron 4.6
  • Sodium 643
  • Calcium 88
  • Potassium 672