- 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
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.