Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze

1. 1

   In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly.

2. 2

   Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step.

3. 3

   Remove from the heat when you have 3/4 cup liquid remaining.

4. 4

   Pour the glaze through a strainer into a small bowl, discarding the solids.

5. 5

   Preheat the grill to 300 degrees F.

6. 6

   Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill.

7. 7

   Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare.

8. 8

   Remove from the grill and evenly brush the tenderloin with the balsamic glaze.

9. 9

   Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat.

10. 10

    Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes.

11. 11

    Slice, arrange on a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.