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.
1. Preheat oven to 325ºF (160ºC).
2. Rub 1 tbsp (15 mL) 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 tbsp (15 mL) 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 ½ cup (125 mL).
11. Whisk in butter. Season with salt and pepper to taste.
12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 569 | ||
Calories from Fat: 339 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 120.1mg | 37 % | |
Sodium 372.7mg | 13 % | |
Potassium 651.5mg | 17 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 14.3g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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