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Prep time
20 minutes
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Cook time
50 minutes
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Serves
10
Author Notes
Tenderloin is already amazing. But with the fig sauce & coco powder takes this beef into another world. If it’s prepared right med well or med rare flavorful & juicy it reminds me of Espresso.. —Maurice Farmer
Ingredients
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2 1/2 to 3 pounds
Beef tenderloin, trimmed and tied
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3 tablespoons
Olive oil
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2 tablespoons
Fig Sauce
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1/4 cup
Coco Powder
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2 tablespoons
Kosher salt Or Sea Salt
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1 cup
Sherry wine
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1 quart
1 Light fleshed figs, cut into quarters
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1 cup
Water room Temperature
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1/4 cup
Sherry Vinegar
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1/2 cup
Sugar
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1/4 tablespoon
Kosher Salt
Directions
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Pre-heat oven to 400 degrees F. Season tenderloin with salt. In hot sauté pan sear the tenderloin in 1 tablespoon of olive oil. Brown on all sides. Remove from pan and cool slightly. Rub entire surface with fig sauce. Then coat with cocoa powder. Place in a roasting pan and drizzle with the remaining 2 tablespoons of olive oil. Roast in the oven until the beef reaches an internal temperature of 115 degrees F. Remove from the oven and let rest for 20 minutes. The beef’s temperature will continue to climb to 120 to 125 degrees F for medium rare. Slice and serve. Present with remaining sauce in a gravy boat.
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Combine all in a pot and stew gently over medium heat until soft. Cool to room temperature and puree until smooth.
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