Beef Tenderloin - w/Shallots and Figs

By KeyIngredient

The beef tenderloin is slow-roasted to ensure tenderness. To coarsely crack peppercorns, use a mortar and pestle or place peppercorns in a plastic bag and use a rolling pin.

Ingredients

• 1/8 cup (25 mL) olive oil
• 1/2 tbsp red peppercorns, coarsely cracked
• 1/2 tbsp green peppercorns, coarsely cracked
• 1/2 tsp sea salt
• 1 lb premium beef tenderloin roast; tied, centre cut
• 3 whole ripe fresh figs, cut in half (or 3 TBSP of fig jam)
• 9 small whole shallots, peeled
• 1/2 cup ruby port
• 1/8 cup balsamic vinegar
• 1/2 tbsp fresh thyme, minced, about 4 sprigs
• 1/8 cup unsalted butter, cold
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

1. Preheat oven to 325ºF (160ºC).

2. Rub 1/2 tbsp olive oil, cracked pepper and salt over tenderloin.

3. Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.

4. Transfer tenderloin to plate and tent with foil.

5. In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.

6. In the same skillet add 1/2 tbsp olive oil and shallots and cook for 8 to 10 minutes or until soft.

7. Add port, balsamic vinegar and thyme and bring liquid to a boil.

8. Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF (60ºC); or medium, 160ºF (70ºC).

9. Remove tenderloin and figs and tent with foil. Reserve.

10. Bring remaining sauce to a boil and reduce to 1/4 cup .

11. Whisk in butter. Season with salt and pepper to taste.

12. Cut tenderloin into 3 pieces, plate with figs and shallots and spoon sauce over tenderloin.



Serves 2 to 3