Valley Fig Growers

Roast Beef Tenderloin with California Dried Fig and Nut Stuffing and Stilton Butter

Serves 4 to 6

Ingredients

Stuffing

2 teaspoons olive oil

1 large shallot , minced (about 3 tablespoons)

1/2 cup finely chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 3 ounces), stems removed

2/3 cup ruby port

1/2 teaspoon minced fresh thyme leaves

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

2 tablespoons balsamic vinegar

Beef Roast

1 beef tenderloin center-cut Châteaubriand , 2 to 3 pounds, trimmed of fat and silver skin (see note)

Kosher salt and ground black pepper

2 tablespoons toasted pecans, chopped

3 tablespoons olive oil

Stilton Butter

1 ounce Stilton cheese, crumbled

3 tablespoons unsalted butter, softened

1/8 teaspoon table salt

1 tablespoon chopped fresh parsley leaves

Directions

  1. FOR THE STUFFING: Heat oil in medium saucepan over medium heat until shimmering. Add shallot and cook, stirring occasionally, until softened and golden brown, 2 to 3 minutes. Meanwhile, combine dried figs and port in microwave-safe bowl; cover with plastic and microwave on high until simmering, about 2 minutes. Set aside until needed.
  2. When shallot is softened add dried fig/port mixture, thyme, salt, and pepper; continue to cook, stirring occasionally, until mixture is thick, 1 to 2 minutes. Remove pan from heat and stir in balsamic vinegar. Transfer dried fig mixture to plate. Set aside and cool to room temperature.
  3. FOR THE ROAST: Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with salt and pepper. Following illustration 3, spread cooled stuffing mixture in an even layer over interior of roast, leaving 1/2-inch border on all sides. Sprinkle pecans in an even layer on top of stuffing. Following illustrations 4 and 5, roll and tie beef roast.
  4. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Rub exterior of roast with oil mixture. Let roast stand at room temperature for 1 hour.
  5. Adjust oven rack to middle position; heat oven to 450 degrees. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
  6. FOR THE BUTTER: While meat roasts, stir all ingredients together in a small bowl until combined. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Slice roast between pieces of twine into thick slices. Remove twine from individual slices and serve with remaining butter passed separately.

NOTE: The Chateaubriand is a cut taken from the center of the tenderloin. It should be an even thickness from end to end, without any portion of the butt end attached. The stuffing can be made a day in advance, but it must be microwaved to just room temperature before being stuffed into the roast. The roast can be stuffed, rolled, and tied the day before cooking. When carving the roast, the kitchen twine performs two duties. First, and more important, it keeps the roast intact while carving. Second, it provides a good guideline for carving the roast—simply cut the meat into thick slices between each piece of twine. If serving a crowd, this recipe can be doubled to make two roasts. Follow the recipe as directed, searing the roasts one after another, cleaning the pan and adding new oil after searing the first roast. Instructions

Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition Information

amount per serving

  • Calories 452
  • % Calories from Fat 53%
  • Fat 27
  • Cholesterol 120
  • Protein 36
  • Carbohydrates 16
  • Fiber 2
  • Iron 3
  • Sodium 1370
  • Calcium 96
  • Potassium 656