This recipe uses beef tenderloin and pairs beautifully with the figs.
- 1/4 cup olive oil
- 1 tbsp. pink peppercorns, coarsely cracked*
- 1 tbsp. green peppercorns, coarsely cracked*
- 1 tsp. salt
- 2 – 2 1/2 lbs. premium beef tenderloin, center cut, tied
- 6 whole fresh figs, cut in half
- 16-18 small shallots, peeled
- 1 cup ruby port
- 1/4 cup fig balsamic vinegar
- 1 tbsp. fresh thyme, minced
- 1/4 cup unsalted butter, cold, cubed
- salt and pepper (freshly ground)
Preheat oven to 325 degrees. Rub 1 tbsp. olive oil, cracked pepper and salt over the tenderloin.
Heat 1 tbsp. olive oil in an ovenproof medium sized skillet on high heat. Sear the meat on all sides for 1 minute per side. Transfer to a plate and cover loosely with foil.
Using the same skillet, add 1 tbsp. olive oil and sear the fig halves for 2 minutes per side until caramelized. Remove and reserve with the tenderloin.
Again, using the same skillet (one pan meal?) add 1 tbsp. olive oil and add the shallots, cooking for 8-10 minutes until soft. Add the port, balsamic vinegar, thyme and bring to a boil.
Place the tenderloin on top of the shallots and set the figs around the tenderloin. Place in the middle of the oven and cook for 50-65 minutes or until desired doneness. For medium-rare, bring the internal temperature to 140 F degrees or if to a medium doneness, 160F degrees.
Remove the tenderloin and figs and tent with foil. Bring the remaining sauce to a boil and reduce to 1/2 cup. Whisk in the butter and lightly season with salt and pepper. Slice the tenderloin in 6 pieces and plate each one equally with figs and shallots and spoon the sauce over the tenderloin.
OMG! This is so tasty. You will want to run out and buy another tenderloin to repeat this.
* to coarsely crack the peppercorns, use a mortar and pestle or if you don’t have one, place in a plastic bag and use a rolling pin.
