Beef Tenderloin With Shallots And Figs Recipe

Name: Beef Tenderloin With Shallots And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) olive oil; 1 tbsp (15 mL) red peppercorns, coarsely cracked; 1 tbsp (15 mL) green peppercorns, coarsely cracked; 1 tsp (5 mL) sea salt; 2 lb (1 kg) premium beef tenderloin roast; tied, centre cut; 6 whole ripe fresh figs, cut in half; 18 small whole shallots, peeled (10 oz/300 g); 1 cup (250 mL) ruby port; 1/4 cup (50 mL) balsamic vinegar; 1 tbsp (15 mL) fresh thyme, minced, about 8 sprigs; 1/4 cup (50 mL) unsalted butter, cold; Salt and freshly ground black pepper, to taste

Servings: persons

1/4 cup (50 mL) olive oil
1 tbsp (15 mL) red peppercorns, coarsely cracked
1 tbsp (15 mL) green peppercorns, coarsely cracked
1 tsp (5 mL) sea salt
2 lb (1 kg) premium beef tenderloin roast; tied, centre cut
6 whole ripe fresh figs, cut in half
18 small whole shallots, peeled (10 oz/300 g)
1 cup (250 mL) ruby port
1/4 cup (50 mL) balsamic vinegar
1 tbsp (15 mL) fresh thyme, minced, about 8 sprigs
1/4 cup (50 mL) unsalted butter, cold
Salt and freshly ground black pepper, to taste

1
1. Preheat oven to 325u00b0F (160u00b0C).
2
2. Rub 1 tbsp (15 mL) olive oil, cracked pepper and salt over tenderloin.
3
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
4. Transfer tenderloin to plate and tent with foil.
5
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
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
7. Add port, balsamic vinegar and thyme and bring liquid to a boil.
8
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 140u00b0F (60u00b0C); or medium, 160u00b0F (70u00b0C).
9
9. Remove tenderloin and figs and tent with foil. Reserve.
10
10. Bring remaining sauce to a boil and reduce to 1/2 cup (125 mL).
11
11. Whisk in butter. Season with salt and pepper to taste.
12
12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup (50 mL) olive oil, 1 tbsp (15 mL) red peppercorns, coarsely cracked, 1 tbsp (15 mL) green peppercorns, coarsely cracked, 1 tsp (5 mL) sea salt, and more.

Yes, Beef Tenderloin With Shallots And Figs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Shallots And Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions