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.
Pork Tenderloin/Apple Slaw Sandwiches
What a superb combination – apples and pork tenderloin. You will love this recipe.
- 2 red-skinned apples (Pink Lady or Honeycrisp), cored and julienned
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 1/4 cup fresh tarragon, torn in pieces
- 1/2 cup Panko crumbs
- 12 oz. pork tenderloin, cut into 4 pieces
- pinch of salt and pepper
- 2 eggs, beaten
- Crisco oil
- 8 thin slices of rustic bread
- 2 tbsp. mayonnaise
- 2 tbsp. honey mustard
Apple Slaw
Toss the julienned apples with olive oil, tarragon and lemon juice. Set aside.
Pork Tenderloin
Crush the panko crumbs with a rolling pin for a couple of rolls and transfer to a shallow dish, Place each piece of pork between plastic wrap and pound to 1/4 inch thickness. Set aside.
Pour the flour, salt and pepper into a shallow dish. Place the beaten egg in another shallow bowl. Dip each piece of pork into the flour, then egg and finally panko crumbs.
Preheat skillet with about 1/4-1/3 inch of oil over medium heat. Cook for 3 minutes each side or until golden and no pink remains.
Put together the pork, apple slaw between two slices of bread where you have applied the mayo and mustard.
Now, how is that for a deluxe sandwich? Darn tooten….
Edam Stuffed Tenderloin
- 1 lb. pork tenderloin
- ½ small onion, peeled, chopped finely
- 2 slices bacon, chopped
- 2 tsp. olive oil,
- 1 oz. pecans, chopped
- 3 tbsp. panko breadcrumbs
- 3 slices edam cheese, cut in strips
- 2 tsp. water
- 2 tsp. Crisco oil
- 2 tsp. Butter
- 1/4 cup honey
- 1 tbsp. cider vinegar
Preheat oven to 350 degrees.
Butterfly the tenderloin lengthwise, leaving 1/2 inch uncut on the bottom side. Flatten gently on both sides. Cover with plastic wrap and pound with a mallet to flatten slightly. Season with a pinch of salt and pepper and re-cover and set in the refrigerator.
In a frypan on medium heat, saute the onion and bacon in the oil for 6-7 minutes. Do not burn.
Transfer to a bowl, stir in the pecans and panko crumbs and cool slightly. Add the edam and moisten with a touch of water until the mixture holds together.
Place stuffing down the middle of the tenderloin, and pull the sides together. Tie together with butcher’s twine.
In a large oven proof pan, melt the oil and butter and add the tenderloin and brown for 3 minutes each side.
Place the pan in the oven and roast for 20 minutes until done to taste. In a small bowl combine the honey and vinegar and microwave 20 seconds to warm. Remove the twine, drizzle the warm honey over and slice. Place remaining honey in a bowl and let everyone add more (and they will).
Enjoy!
Beef Tataki
Last night at a cooking class demonstration, Chef Jeremy Schorb from The Boathouse in White Rock, B.C. made this dish. His mother asked him to finish this off in the oven so “raw beef” would not be served. Tataki means “Raw”. Thank you Jeremy’s mother…at that point I loved you.
I have to say this was absolutely delicious. The marinade made it. This could be served on a crostini with some Burrata cheese and the beef as a perfect hors d’Oeurve at your next party.
- 2 cups Soy sauce
- 1 cup olive oil
- 1/2 cup good red wine
- 1 tbsp. white vinegar
- 1 tbsp. fresh minced garlic
- 1 tbsp. fresh minced ginger
- 1 tbsp. brown sugar
- 1 lb. beef tenderloin (or striploin)
In a medium bowl, combine all the ingredients and whisk until well mixed.
Place the meat in a ziploc bag and pour in the marinade. Seal the bag and let sit for 4-6 hours. Once done, remove the meat and discard the liquid. Pat the beef dry with a paper towel and place a frypan on high heat, adding small amount of canola oil. Sear all sides of the beef (about 2 minutes) and place in the oven to finish off (about 5-10 minutes) at 400 degrees. Let rest.
As noted, this can no longer be called tataki but is sooooo much better.
Slice very thin and serve. Last night ours was served on a small mound of a radish slaw, the thinly sliced beef and a gorgeous scallop. Yeah, it sucks to be us living here and able to attend these classes.