Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze

Total Time:
1 hr
Prep:
5 min
Inactive:
5 min
Cook:
50 min

Yield:
5 to 6 portions
Level:
Easy

Ingredients
  • 4 cups dark Modena balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 cup brewed strong Costa Rican dark roast coffee
  • 1/4 cup fresh figs
  • 2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut
  • Salt and freshly ground black pepper
Directions
  • In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly. Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step. Remove from the heat when you have 3/4 cup liquid remaining. Pour the glaze through a strainer into a small bowl, discarding the solids.

  • Preheat the grill to 300 degrees F.

  • Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill. Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare. Remove from the grill and evenly brush the tenderloin with the balsamic glaze. Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat. Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes. Slice, arrange on a serving platter and serve.


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    Recipe courtesy of Food Network Kitchen