Chef Mo’s Beef Tenderloin With Fig & Coco Glaze

March  9, 2020
1 Ratings
Photo by Maurice Farmer
  • Prep time 20 minutes
  • Cook time 50 minutes
  • 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

What You'll Need
  • 2 1/2 to 3 pounds Beef tenderloin, trimmed and tied
  • 3 tablespoons Olive oil
  • 2 tablespoons Fig Sauce
  • 1/4 cup Coco Powder
  • 2 tablespoons Kosher salt Or Sea Salt
  • 1 cup Sherry wine
  • 1 quart 1 Light fleshed figs, cut into quarters
  • 1 cup Water room Temperature
  • 1/4 cup Sherry Vinegar
  • 1/2 cup Sugar
  • 1/4 tablespoon Kosher Salt
  1. 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.
  2. 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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